For 1 cheesecake:

50g digestive or ginger snap biscuits

20g unsalted butter

65g cream cheese

65g soured cream

52g caster sugar

1 medium egg

Third of a tsp cornflour (not more)

Juice of quarter of a lemon

Few drops (about sixth of a capful) vanilla extract

A few berries for the top (optional)


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  1. Melt the butter in the microwave. Using a pastry brush very lightly grease your cooking tray with a little of the melted butter
  2. Crush the biscuits in a plastic or paper sandwich bag using a rolling pin, until you have fine biscuit crumbs. Tip the biscuit crumbs into the bowl of melted butter and mix in well.
  3. Transfer the biscuit mixture into your cooking tray using a spatula.  Press the mixture down to make an even layer and then freeze or refrigerate for at least 20 mins so the crumbs set in the butter
  4. Now wipe out your bowl with kitchen roll, then measure the soured cream, cream cheese and caster sugar directly into it
  5. Crack in the egg and add the vanilla extract
  6. Put the cornflour into a separate tiny bowl and squeeze the lemon over it.  Stir until dissolved and smooth, and add to the cheesecake mixture
  7. Transfer the mixture to your cooking tray (the one which has the biscuit crumbs on the bottom), using a spatula to scrape all of the mixture out so you don’t waste any
  8. Bake your cheesecake at 150C/280F/Gas Mark 3 for 22 minutes
  9. Serve with blueberries, strawberries and raspberries, and an (optional) extra dollop of soured cream