Friday, 10 August 2007


For the base:
8 digestive biscuits, crumbled
1 tbsp Light brown soft sugar
57g Butter, melted

For the filling:
3 medium eggs, lightly beaten
170g Caster sugar
1tsp Vanilla Essence
680g Cream cheese
225ml Sour Cream
225ml Buttermilk
57g Butter

To Decorate:
Grated Belgian chocolate

Preheat the oven, 160 °C, 320 °F, Gas Mark 2½. Grease and base line a 12.5 cm (8½ inch) loose-bottomed cake tin.
For the Base
Mix the crumbled biscuits and sugar together then blend in the melted butter. Press mixture into the tin to cover the base and a little up the side.
For the Filling
Mix the egg, sugar and essence together then beat into the cream cheese, stir in cream and buttermilk to make mixture a thick batter consistency.Fold in the melted butter, pour mixture into tin and bake for 45-60 minutes. After baking leave in tin until cold. Chill before removing from tin decorate and serve.

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