For the base

280g digestive biscuits (crushed)

75g melted butter

Line a 23cm round springform tin with baking paper. Mix together the biscuits and melted butter and press into the base of the lined springform tin. Bake at 180°C for 10min.

Cheesecake 

3 1/2 blocks of cream cheese (900g)

1 cup sugar

3 Tblsp cake flour

3 eggs + 1 egg yolk

1 cup sour cream 

1 1/2 tsp vanilla essence

Using an electric hand beater or a stand mixer, beat the cream cheese until smooth and fluffy, add sugar, flour and vanilla. Beat, then add eggs and egg yolk, one at a time, beating between additions. 

Mix in the sour cream.

Pour into the tin and bake for 10min on 180°C, reduce the oven to 120°C and bake for 30 min.

Then switch off the oven and leave the cheesecake to cool in the oven with the door ajar.  Refrigerate after 2hrs.

Topping 

1 cup sour cream

1 Tblsp castor sugar

Juice of 1 lemon

Mix together and spread over baked cheesecake, refrigerate the cheesecake overnight before removing from the tin.

Serve with berries