PREHEAT OVEN 325 DEGREES FAHRENHEIT
PREPARE THE CAKE TIN. Secure the outside of the cake tin with aluminum foil to prevent water from leaking into the cheesecake.
MAKE THE BISCUIT BASE. In the food processor, blend the biscuits to a fine crumb, melt the butter and add this to the biscuit crumb. Mix in the icing sugar.
PREPARE THE CAKE TIN. Press the moist crumb mixture into the base of the cake tin. Make an even firm base by compacting the biscuit mix using the back of a spoon. Place in the refrigerator to chill.
CREAM THE CREAM CHEESE AND SUGAR. In the food mixer, combine the cream cheese, whipped cream cheese spread, and sugar. And then on a medium speed, add the eggs one by one.
ADD THE FLOUR AND FLAVOURING. To the cream cheese mixture, add the flour. Mix until smooth. And then, add the lemon juice and vanilla essence
BAKE THE CHEESECAKE. Spoon the cream cheese filling into the cake tin and bake for 45 mins
MAKE THE SOUR CREAM MIXTURE. While the cheesecake is in the oven. Make the sour cream topping. In a bowl, whisk together the sour cream, sugar, vanilla essence, and lemon juice
TOP CHEESECAKE WITH SOUR CREAM TOPPING. So now the cheesecake is baked, spoon the sour cream mixture on top. And bake the cheesecake for a further 10 mins.
CHILL DOWN THE CHEESECAKE. Remove the cheesecake from the oven once cooked. And let it cool down to room temperature and place it in the refrigerator for at least 4 hours, or preferably overnight.
TO SERVE: Gently run a knife around the edge of the cake tin to loosen the cheesecake. And then, carefully remove the cheesecake and place it on a serving platter. Top the cheesecake with mixed berries, and I love cherries in the mix, too, so if they are in season and can find them be sure to add them.
Serve and enjoy!
