Easy to make and yummy cheesecake


  • 2eggs
  • 2 blockssoftened cream cheese
  • 1/2 cupsour cream
  • 1/2 cupsugar
  • 1 tablespoonvanilla
  • 5-6 piecedigestive biscuits
  • 3-4 tablespoonmelted butter


1_ Crush the digestive biscuits and combine with the melted butter. Lay a piece of baking sheet on the baking pan and spread the biscuit evenly on the pan. Press down hard until they form a nice and hard crust

2_ Put the biscuit into the fridge while you get on with the batter

3_ Combine fist the cream cheese and the sour cream. Beat it until it's just combined and add in the rest of the ingredients.(Do not overbeat the batter)

4_ Take out the biscuit base and put the batter onto the base. Bake the cheesecake at 135 degree for 45 minutes. To see if it's cooked, poke a toothpick into the cheesecake. If it comes out clean, take it out of the oven and leave it to chill

5_ When the cake is completely chilled, refrigerate it for at least 3 hours

6_ For the finishing touch, use a hot knife to smooth out the edges of the cake. You can put some toppings. (I use Nutella sauce and blueberries)