Baked Cheesecake

Easy to bake cheesecake, it's rich and creamy and just heavenly.

Ingredients:
Filling:
2 pounds cream cheese (250g)
3/4 cup white sugar (if you like it less sweet, use 1/2 cup or slightly below 3/4 cup)
2 eggs
2 tbsp corn starch
1 cup sour cream (one packet, 250 g)
1 tsp vanilla extract

Base:
1 1/2 cups digestive biscuits (depending how thick or thin you want it)
6 tbsp melted butter

Directions:

1. Preheat oven to 205 degrees celcius.
2. Crush digestive biscuits with a fork in a large bowl (or your baking tin) or use a food processor. Mix the crumbs with butter to make them stick. Press the mixture onto the base of the baking pan to form the base. Place in the freezer.
3. Using a mixer, cream 3/4 cup sugar (or less) and cream cheese until smooth. Beat in eggs, vanilla, cornstarch until just mixed. Using a spatula, stir in sour cream until blended.
   
4. Remove base from fridge and pour the filling on top of the base.
   
5. Bake the cake at 205 degrees for 10 min. Without opening the oven door, reduce temperature to 100 degrees and bake for 45 minutes. Turn off the oven and leave to cool for about 2-3 hours. When cooled to room temperature, refridgerate overnight.

Note!

• Do NOT open the oven door during baking.
  
• Taste the filling before pouring onto crust to ensure the sweetness is at your level.
• If you want to make a lemon cheesecake, just use this same recipe but squeeze in half a lemon and grated lemon rind.

Enjoy!