Ingredients
– 250 g digestive biscuits (crushed)
– 125 g unsalted butter (melted)
– 500 g cream cheese (softened)
– 1 cup caster sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 400 g cherry pie filling
– 2 tablespoons lemon juice
– 1 tablespoon cornstarch
Method
1. Preheat your oven to 180°C. Grease a round cake tin with a little butter.
2. Combine the crushed biscuits with melted butter in a bowl. Press this mixture evenly into the bottom of the prepared tin.
3. Beat together the cream cheese, sugar, vanilla extract, eggs, and lemon juice until smooth. Stir in the sour cream.
4. Pour the cheesecake mixture over the biscuit base. Bake for about 50 minutes or until it’s set around the edges but still slightly jiggly in the middle.
5. Allow the cheesecake to cool, then spread the cherry filling on top. Chill in the fridge for a couple of hours before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
beekeepingworld.online
freescience.info
