I’m sure I’ve often enough been bemoaning the fact that I’ve never succeeded in baking a cheesecake like the ones you can buy in Scottish supermarkets.
However, I’ve now found the real thing on YouTube:
The base is too thin, and the cake itself is enormous, so next time I’ll probably halve the amounts for the filling.
Here’s the recipe converted to metric:
250 ml digestive biscuits, crumbled
3 tbsp sugar
3 tbsp butter, melted
1140 ml cream cheese
250 ml sugar
3 tbsp flour
1 tbsp vanilla
250 ml sour cream
4 1/2 tbsp seedless strawberry jam
1. Heat oven to 165°C. Line 33×23-cm pan with foil, with ends of foil extending over sides. Mix biscuit crumbs, sugar and butter; press onto bottom of pan. Bake 10 min.
2. Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
3. Bake 40 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.