For the base:
200g Ginger Nut / Digestive Biscuits
125g Unsalted Butter, melted
For the Cheesecake:
· 300ml Double Cream
· 680g Full-fat Cream Cheese, softened to room temperature
· 100g Granulated Sugar
· 15g Icing Sugar
· 60g Sour Cream, at room temperature
· 2 Teaspoons Lemon Juice
· 1 Teaspoon Pure Vanilla Extract
Step 1. Make the crust: Mix the biscuit crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in tightly. Freeze for 10-20 minutes as you prepare the filling.
Step 2. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold double cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
Step 3. beat the cream cheese and granulated sugar together until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a spatula as needed. Add icing sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes until smooth and combined.
Step 4. Add the whipped cream into the cheesecake filling until combined
Step 5. Remove crust from the freezer and spread filling into crust.
Step 6. Chill until set
Step 7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
Step 8. Decorate with Fudge and Strawberries, slice, eat, enjoy 😊