Baked Cheesecake

Process

Preheat the oven to 170°C and grease the tart pan with a little bit of melted butter.

Mix the rest of the melted butter with the crushed digestive biscuits and gently press into the tart pan. Leave the biscuit base in the fridge to set for 15 minutes and then bake the biscuit base in the oven for 10 minutes.

In the meantime, whisk the cream cheese with the fresh cream until light and fluffy then whisk in an egg at a time until smooth and creamy.

Sift in the sugar and cornflour and gently fold in.

Finally, fold in the vanilla and lemon juice until incorporated.

Pour into the biscuit base and bake at 170°C for 40 minutes.

Turn the oven off and leave the cheesecake to cool in the oven.

When completely cooled, remove the cheesecake from the tart pan carefully and spread an even layer of sour cream on the top of the cheesecake and decorate with sliced berries.