Categories: May

Ingredients

• 200g Nice biscuits
• 75g unsalted butter, melted
• 800g cream cheese
• 190g caster sugar
• 4 eggs
• 3 egg yolks
• 3 tsp vanilla extract
• 1 1/2 tbsp lemon juice
• 300ml sour cream
• quality cocoa powder, to dust

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 23cm springform cake tin. Sit the cake tin on a big sheet of foil and wrap it up around the tin to prevent any water seeping into the cheesecake while cooking in the bain marie.

2. Crush the biscuits in a food processor. Combine the melted butter with the crumbs and press into the base of the prepared tin.

3. Put the cream cheese, 170g of the caster sugar, eggs, egg yolks, 2 teaspoons of vanilla extract and the lemon juice in a food processor. Process until smooth, then pour over the biscuit base.

4. Put the cheesecake in a large roasting tin and pour boiling water into the tin to come halfway up the sides of the springform tin. Bake for 1 hour.

5. Beat together the sour cream, the rest of the sugar and vanilla and pour over the cake. Return to the oven for a further 10 minutes. Remove from the oven and set aside in the tin to cool, then chill for 4 hours. Dust with cocoa powder.

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