Best Ever Baked Cheesecake

Best Ever Cheesecake by Abigail Donnelly

This recipe comes from Abigail Donnelly who I absolutely adore just as much as this amazing cheesecake. You have to try it and you won't be sorry! I love to make make this often as it is so quick and simple and turns out perfectly every time! Thanks Abigail for this amazing recipe.
Grab the following:

100 g butter, melted
150 g digestive biscuits, crushed
 
For the filling :

750 g smooth cream cheese
250 ml sour cream
4 free-range eggs
112 g caster sugar
1 T cornflour
1 t vanilla extract
1/2 a vanilla pod
250 ml sweet sherry (or orange juice)
100 sugar
300 g strawberries (or any other in season fruit), halved. I love blueberries, raspberries, cherries or caramalised figs ...

What do to:


Preheat your oven to 180°C .
Mix the melted butter with the crushed Tennis biscuits and press into a greased 24 cm spring-form tin.
 
To make the filling, beat the cream cheese until smooth and gently mix in the sour cream, eggs, caster sugar, cornflour, vanilla extract and the seeds of the vanilla pod.
Spoon into the tin and bake for 30 minutes.
Switch off the oven, leaving the cake inside for 2 hours before removing it from the tin.
 
To make the macerated strawberry topping, bring the sherry and sugar to the boil. Add the halved strawberries (or chopped fruit of your choice) and allow to cool.
Serve the cheesecake topped with the cooled strawberries and enjoy with hot Cappuccino or a lovely deep red wine.