|Cook Time||Passive Time|
- 250g plain Hob Nob biscuits – or other plain oaty/digestive biscuitsgluten free if required
- 125g slightly salted butterplus a little extra for greasing the tin
- 300ml sour cream
- 2tbsp. sugar
- 1tsp. vanilla bean paste or seeds from 1 whole vanilla bean pod
When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Lisa’s Tip – If your cheesecake is sufficiently cooked then there should be no areas of liquid or wet spots in the center of it when you remove it from the oven but remember it will continue to cook as it cools so it may still be soft to the touch
Make sure that the cheesecake is completely cold before you attempt to remove the tin otherwise you might find that your cheesecake collapses or sags.
To remove the cheesecake from the tin, release the catch on the tin and slowly press the metal base upwards. Slowly peel the parchment paper away from the sides of the cheesecake and then, whilst holding the parchment paper base firmly, slowly slide the cheesecake off the paper and onto your serving platter.