Always a crowd pleaser.
Ingredients
200g Nice biscuits 75g unsalted butter
750g cream cheese 170g caster sugar
4 eggs 3 egg yolks
3 tsp vanilla extract 1 ½ tbsp lemon juice
Top Layer
500ml sour cream 1 tsp vanilla extract
30g caster sugar cocoa powder, for dusting
Prep work
- Grease a 23cm round springform pan. Place 2 layers of foil on the outside of the pan (this is to prevent water getting in as the cake is cooked in water)
- Melt the butter
- Crush the biscuits in a food processor
Making it
- Preheat oven to 180 degrees
- Combine the biscuits with the melted butter and then press into the base of the cake pan
- In a food processor, combine the cream cheese, caster sugar, eggs, egg yolks, vanilla extract and lemon juice. Process until smooth
- Pour mixture over the biscuit base
- Place cake pan in a large roasting tin, fill with boiling water until about half way up the pan, and bake for 45 minutes
- Meanwhile, for the top layer, beat sour cream, caster sugar, vanilla extract and pour over the cake. Bake for a further 10-15 minutes
- Remove from oven, set aside to cool in pan
- Once cool, refrigerate overnight, and dust with cocoa powder when ready to serve
