sunflower oil, to grease

75g unsalted butter, melted

150g digestive biscuits, crushed

800g cream cheese

160g caster sugar

200ml sour cream

3 tsp vanilla extract

4 eggs

fresh berries to serve

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  1. Preheat oven to gas 3, 170°C, fan 150°C. Grease the side of a 20cm high-sided springform tin with the sunflower oil.
  2. Melt the butter over a low heat. Once the butter has cooled, combine with the crushed digestives and press firmly into the tin so you have a flat and even base.
  3. In a large bowl beat together the cream cheese, sugar, sour cream and vanilla extract. Add the eggs, one at a time, beating well to fully combine. Pour the mixture onto the base and smooth out. Place in the centre of the oven and bake for about 1 hour, until the top is slightly browned and just set with a little wobble in the middle. Once cool, chill in the fridge for at least 1 hour prior to serving.
  4. Remove the tin, slide the cheesecake onto a plate and decorate with fresh berries. Serve and enjoy!

Ingredients from the One Stop Range

One Stop Unsalted Butter

Caster Sugar

One Stop Pure Sunflower Oil

One Stop Medium Free Range Eggs
6 pack

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