Cheese Cake With With Sour Cream Topping

Sorry I  haven't taken a photo of this cake so this blog looks a bit spare but I am posting this cheese cake recipe as so many people have asked me for it that I thought it would be easier write it on my blog and then it would be up there for all to see.
My Auntie Jenny used to make this cake and we all loved it.  It is also very easy to make.
This is quite an expensive cake to make and the quantities given here make a very large cheesecake and is suitable for a large party (say 20).  It makes a wonderful desert for a summer party especially if covered with lovely seasonal red berries.  The quantities can be halved for  a smaller cake.

Method
Pre-heat the oven at gas mark 4 (350 F, 180 C)
Line the base and sides of a 29 cm spring form cake tin with a double layer of baking parchment.  Don't forget to oil the tin otherwise the parchment doesn't stay in place!

Ingredients

Cake base
400 g digestive biscuits (you can substitute any biscuits, ginger nuts are particularly good)
125 g butter (I always use unsalted)

Whizz the digestives in a food processor  (I do it in two batches) until they are fine crumbs.  If you do not have a processor put the biscuits in a large polythene food bag and bash them with a rolling pin.
Melt the butter and add them to the biscuit crumbs and stir until evenly coated.
Press into the lined spring form cake tin making sure it is firmly pressed in and slightly thicker towards the edges.
Bake for 10 minutes

Cheese mixture
1kg cream cheese (full fat is best but low fat can also be used if you really feel you have to)
200 g golden caster sugar
2 tbsps potato flour (ordinary flour can also be used but potato flour is traditional)
4 eggs
300ml sour cream
1 tbsp vanilla extract (other flavours could be used but I like it simple)
Some people add raisins but I prefer it without

Mix all ingredients together until smooth
Pour over the baked biscuit base carefully
Bake for approx 90 mins it should still be slightly wobbly
(Smaller cake approx 45 mins)

Topping
300ml sour cream

Spread the sour cream carefully over the hot cake and replace in the oven for 10 minutes

Allow the cake to cool in the tin and refrigerate until you wish to serve it.
Run a knife between the paper and the cake to loosen and remove the cake from the tin

Fresh berries are delicious strewn over the top of the cake and dusted with icing sugar just before serving.

Warning!!!!  This cake is extremely rich and should be cut into thin slices.

Enjoy!