Crust

190g Graham crackers/Tennis Biscuits

35g sugar

75g melted butter

Cheesecake

450g Philadelphia cream cheese

165g castor sugar

1/4 tsp salt

1/2 tsp vanilla essence

2 large eggs

60g heavy cream

120g sour cream

1/2 tbs corn flour

1 - 2 tbs lemon juice

Bring all ingredients to room temperature. Preheat the oven to 175°C. Grind the Graham crackers and sugar in a food processor until they resemble fine breadcrumbs. Add the butter until well combined.

Spray the bottom of a 9” springform pan and line the pan with baking paper - at the bottom and the sides. Add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 minutes then set the oven temperature to 160°C for the cheesecake batter.

First whisk the cream cheese, sugar, salt and vanilla for 3 to 5 minutes until well combined and creamy. Keep scraping the sides and bottom of the bowl to ensure everything combines evenly, using the paddle attachment of your stand mixer.

Break the eggs in a separate bowl and whisk lightly. Don’t over-beat because if the eggs get airy, they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until just combined.

Add the cream, sour cream, lemon juice and cornstarch and mix at a low speed until just combined. Keep scraping the bowl.

Seal the pan tightly with foil on the outside (not on the top), so water does not seep into the mixture. Pour the batter into the crust.

Place a large tray in the oven. Place the cheesecake and fill it with 1 to 2 inches of boiling water and bake for 75 minutes. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly centre.

Cool at room temperature for 20 minutes. Then run a spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. Do not open the pan or release the edges of the pan. The cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2 to 3 hours at room temperature. After this, place in the fridge and chill overnight.

For the topping

100 chocolate

50g fresh cream

Break the chocolate into small pieces. Pour the cream and microwave for 30 second intervals until smooth. Allow to cool and spread over the chilled cheesecake and top with berries of your choice (optional).

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