- 450 gms cream cheese, at room temperature
- 1 packet wine biscuits
- 4 tbsp butter
- 1 C sugar
- 3 eggs
- 2 tsp vanilla essence
- ¼ C amaretto, or squeezed orange or lemon juice
- 3 C sour cream
Set oven to 175ºC.
Melt butter, crush biscuits and mash together. Line a 20cm baking tin with baking paper. Make the cheesecake base with the butter and biscuit mix.
Combine cream cheese and sugar with a fork and whisk until well blended. Add eggs one at a time, stirring in well. Add vanilla and amaretto or juice. Mix really well. Mix in sour cream and pour into tin.
Fold a thick tea-towel in half and place in the bottom of a roasting dish. Boil a jug of water. Put the tin on the tea-towel and place in the oven. Pour boiling water around the edge of the tin until it is 2.5cm up the side of the tin.
Bake for exactly 45 minutes. Do not open the oven. Turn off the oven, leave in for an hour, then remove. The middle of the cheesecake may look slightly wobbly, but don’t worry.
Refrigerate overnight. Turn on to a tray and invert on to a plate to serve.