ingredients
for the crust:
250g digestives biscuits
100g unsalted butter
a
pinch of salt
for the
cheesecake filling:
600g full fat cream cheese, at
room temperature
200g sour cream
200g nutella
3 tbsp cornflour
150g caster sugar
zest
of ½ a lemon, finely grated
1 tsp vanilla extract
3 large eggs, at room temperature
method
Preheat oven to 180°C and put a baking sheet on the middle shelf. Crush the
biscuits by putting them into a freezer bag and hitting them with a rolling pin.
Melt the butter in a small pan, then add the crumbs and a pinch of salt. Mix
well.
Spread the crumbs over the base and side of a tall 20cm (8
inch) springform tin and pressd down firmly with a glass. Put the tin into the
hot oven for about 10 minutes while you make the topping.
Put the cheese into a large bowl and stir with a whisk to
soften it and get rid of any lumps. Mix in the sour cream, nutella, cornflour,
caster sugar, lemon zest and vanilla extract. Add the eggs one at a time just
until the mixture is smooth.
Take the tin out of the oven and allow to cool a little. Reduce
the temperature to 125°C.
Pour the mixture into the tin and level it. Put the tin on
the hot baking sheet in the oven and bake for 1½ hours until set, but slightly wobbly in the
middle. Run a spatula around the edge to separate the cake from the tin, then
turn the oven off and allow the cheesecake to cool in the oven with the door
slightly ajar for about an hour. Remove from the oven and place on a wire rack
to cool completely then refridgerate.