Gill: I’ve used this recipe for many years and it never fails. The key to its success is that you should buy the curd and cream cheese fresh from a deli counter and don’t be tempted to use ‘packaged cheese’ – it just doesn’t work. You need to cook this in an 8 inch round, loose bottomed cake tin.
1 lb Curd cheese
8 oz Cream cheese (plain)
1 teacup caster sugar
3-4 cartons Sour cream with one tablespoon caster sugar stirred in
Approximately 12 Digestive biscuits
Crush the digestive biscuits. Line the greased cake tin with the crushed biscuits. Beat the curd cheese, cream cheese, sugar and eggs in a mixer and pour carefully on top of the biscuits in the tin. Bake at 360f for 30 minutes and withdraw from the oven really carefully. Mix one tablespoon of caster with the sour cream and gently pour on top of the cheesecake. Put back into the oven for 5-6 minutes, remove and leave in tin until cold. This can be made the day before you need it and refrigerate overnight.