Please fave and comment on the original submission: click here

A ravishing recipe and this beautiful photograph shot as the lucious vanilla cream cheese is poured onto the base ready to become a lovely cheesecake. From the kitchens of  carme-wolf

******************************

I don't have a picture of the finished product sadly since it was nommed too quickly :(

However, cheesecake recipe as follows ^^:

250g digestive biscuits (add more if you feel you'd like)
140g melted butter (again I used lard since its cheaper and only really to create a solid base. if your worried about it not being as sweet, you can do what I did and add 25-50g caster sugar)
500g cream cheese (room temp)
300g sour cream
155g caster sugar
3 eggs
3 tbs vanilla extract
icing sugar (to dust- optional)

serving suggestions- (double cream and rasberries/ strawberries)

Its better if you use a spring form cake tin for this (22") Just because itll be easier to get out.
Right. Release the spring form tin from the base and wrap a sheet of grease proof paper over the bottom, then put the spring form sides back ontop of the grease proof paper (allow some paper to hang over the edge)

Two ways you can do the next part- Put the digestives in a food processor and whirr whirr whirr until you have finely ground biscuit, or do it the hard way like me and break it up with your fingers
Anyway, put the ground digestives into a med/large bowl and add the melted butter- stir or process until well blended., transfer the mixture to the lined base and spread evenly over the bottom, optionally you can then cover it in some clingfilm, although its not necessary and I dont do it) Then stick it in the fridge for half an hour to set.

While the base is setting in the fridge, get to work on the filling.-
preheat the oven to 160 degrees and put the cream cheese, sour cream and sugar in a clean bowl- mix well until smooth. Add the eggs and vanilla and repeat mixing until smooth again.

Now that your base has finished setting, take it out the fridge and pour the cream cheese mixture into the tin (as shown in the picture)
Bake for 1 hour in the oven, then turn off and leave the oven door ajar and the cheesecake inside the oven for another hour. This part is very important and cant be skipped as it will allow it to settle slowly and stop any cracking)

Once cooled completly- take out and move to the fridge too cool and set for a further 4 hours before eating.

Add icing sugar/ double cream/ fruits at the point of serving

Enjoy cheesecake a la Carme!

******************************

Allergy warning – recipe contains dairy & egg products