Ingredients
- Ingredients:
- For the base:
- 250g digestive biscuits
- 100g butter, melted
- For the filling:
- 900g Philadelphia cream cheese
- 300g castor sugar
- 3tsp vanilla extract
- 75ml maple syrup
- 50g walnuts, chopped
- 4 large eggs
- For the topping:
- 400ml sour cream
- 50g castor sugar
- 2tsp vanilla extract
- 35g walnuts, chopped
- You will need:
- 25,5cm loose based, 7,5cm deep cake tin, lightly oiled
Instructions
- Make the base by crushing the biscuits to fine crumbs – the best way is to put them in a plastic bag and roll a rolling pin over it. Put crumbs in a bowl, add the butter and mix well. Press into the base of the tin – a “glove” made of clingwrap works really well and stops your hands getting greasy. Place in the fridge while you make the cheesecake mix.
- Heat the oven to 180°C, 160°C fan. Whisk the cheese with an electric whisk until fluffy. Now add the sugar, vanilla, maple syrup and walnuts. Whisk well. Very slowly add the eggs, one at a time, without over-beating. Pour into the tin and bake in the centre of the oven for 50 minutes, along with a roasting tin of hot water in the bottom of the oven. It should still have a wobble. Leave it out of the oven for 10 minutes. It will sink, but don’t panic.
- Mix together the ingredients for the topping and pour over the top of the cake. This is a good ruse to hide any cracks! Bake for a further 10 to 15 minutes until just set, then put it straight into the fridge. This stops over-cracking (as does the hot water in the oven). Let it chill for around 2 hours, or preferably overnight, until completely cold. Gently ease out of the tin – run a knife carefully around the edge – and put on a serving plate.
