Time-Saving Family Recipes

Ingredients

• 200 g Digestive Biscuits (crushed fine)
• 100 g Unsalted Butter (melted)
• 2 tbsp Granulated Sugar (for crust)
• 500 g Full‑Fat Cream Cheese (room temperature, cut into cubes)
• 150 g Caster Sugar
• 1 tsp Vanilla Extract
• 2 tbsp All‑Purpose Flour
• 200 g Sour Cream (full‑fat)
• 3 Eggs (large, at room temperature)
• 200 g Fresh Strawberries (halved for garnish)

Instructions

1. Prepare the Crust

   Place the digestive biscuits in a food processor and pulse until fine crumbs. Transfer to a bowl, add the melted butter and 2 tbsp granulated sugar, mix until evenly coated. Press the mixture firmly into the base of the 20 cm springform pan, smoothing with the back of a spoon. Chill while you make the filling.

   Time: PT10M

2. Blend the Filling

   In a clean mixing bowl, beat the cream cheese until smooth. Add caster sugar and vanilla extract, continue beating. Sprinkle in the flour, then fold in the sour cream. Finally, add the eggs one at a time, mixing on low speed until just combined. Do not over‑mix.

   Time: PT20M

3. Assemble and Bake

   Pour the filling over the chilled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in a pre‑heated fan oven at 140 °C for 40 minutes, or until the centre is just set and the edges are lightly golden.

   Time: PT40M

   Temperature: 140°C

4. Rest in the Oven

   Turn off the oven, leave the cheesecake inside with the door slightly ajar and let it sit for 2 hours. This gentle cooling prevents sudden temperature change that can cause cracks.

   Time: PT2H

5. Chill and Serve

   Remove the cheesecake from the oven, run a thin knife around the edge, then release the springform. Transfer to a plate, cover loosely and refrigerate for at least 4 hours or overnight. Before serving, top with halved strawberries arranged higgledy‑piggledy.

   Time: PT4H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

0.5 g