Kims Cheesecake

Smooth and creamy, sweet and delicious! This classic baked cheesecake is even better with fresh berries on top!
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Serves 8
Ingredients:
200g x Arnotts Marie Biscuits
125g x Unsalted Butter (melted)
1 1/2 x Cups Caster Sugar
1 x Tsp Lemon Zest
3 x eggs
1 x Tsp Vanilla
125g x Sour Cream
500g x Cream Cheese
2 x Tbsp Flour
2 x Cups fresh fruit or berries
Icing Sugar to Dust
Method:
1. Break the biscuits and blitz in a food processor until you have fine crumbs
2. Add the butter and blitz until the consistency is that of wet sand
3. Butter a 20cm spring loaded cake tin, and ensure you butter the baking paper base, also (IMPORTANT)
4. Pour in the crumb and press frimly - I use the bottom of my measuring cup. Rest.
5. In a bowl, beat the cream cheese until light and fluffy. Add the flour and beat until just incorporated.
6. Add the lemon zest, vanilla, sugar and sour cream and beat again.
7. Beat in each egg individually - one after the other.
8. Pour directly onto the crumb base, and put straight into the preheated oven.
9. Bake at 140c (fan forced) for 55mins.
10. Turn off the oven, and leave the cheese cake in with the door ajar to cool.
11. Put the cheesecake in the refrigerator for at least 3 hours before serving.
12. Decorate with your favorite fruits and a dusting of icing sugar
Personal note: The Key to this entire cake is not to aerate the batter too much. With each ingredient, beat until JUST combined.
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Creator - Kim from Curveball Productions
Camera and Lighting - Hannah Smith
Music - Colours - Markvard:
/ markvard
/ markvardmusic
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