Deep Baked Vanilla Cheesecake with Sour Cream

Ingredients

• 250g (9oz) shortbread fingers, finely crushed
• 75g (3oz) unsalted butter, melted
• 600g (1lb 5oz) full fat cream cheese
• 150g (5oz) + 15ml (1 tbsp) caster sugar
• 3 large eggs
• 3 large egg yolks
• 10ml (2 tsp) SuperCook Select Vanilla Extract with seeds
• 200ml (7fl.oz) sour cream

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 20cm (8 inch) spring form cake tin.
2. Wrap the outside of the tin in 2 layers of thick foil to make it water tight.
3. Mix the crushed biscuits with the melted butter and press into the base of the prepared tin. Chill until required.
4. In a mixing bowl, beat the cream cheese, 150g (5oz) sugar, eggs, egg yolks, and Vanilla Extract with seeds together until smooth. Pour over the base. Place the tin in a roasting tin and pour boiling water to come halfway up the sides of the tin. Bake in the middle of the oven for about 50 minutes until just set.
5. Mix the sour cream with the remaining sugar and pour over the cheesecake. Bake for a further 10 minutes. Carefully remove the tin from the water, and leave to cool on a wire rack. When cold, remove from the tin and chill for an hour before serving.

Serves: 8 - 10