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This recipe is classed as intermediate

Rating 3.55 / 5 (49 votes)

Prep time:
30 min
Cook time:
45 min

For a taste of an all-American dessert, go to town on Alan Coxon's sinfully scrumptious creamy cheesecake


1. Melt the butter in a medium pan. Remove the pan from the heat and stir in the biscuit crumbs, sugar, cocoa powder and chocolate chips. 2. Pre-heat the oven to 240C/gas 9. Line the base of a 23cm spring form cake tin with non-stick parchment and brush the sides of the tin with melted butter. 3. Press the biscuit crumb mixture onto the cake tin base - don't press it down too firmly though. Leave to one side while you make the filling. 4. Using an electric whisk, beat the cream cheese until soft. Gradually add the sugar, followed by the flour, vanilla, and lemon zest and juice. Add the eggs and extra yolk, a little at a time. 5. Stir in the soured cream and pour the cheesecake mixture into the prepared cake tin - over the biscuit crumbs. Tap the tin on the counter - this removes any air bubbles and ensures an even rise. Set the tin on a baking tray. 6. Bake in a hot oven for 10 minutes, then reduce the temperature to 90C/gas 1/4 and continue cooking for 25 minutes. By this time, the cheesecake should be golden and lightly set. Turn off the oven and leave the cheesecake to cool down slowly for 40 minutes. This prevents any cracking occurring on the surface. Remove from the oven and leave to cool completely. 7. For the topping, mix the soured cream with the sugar and lemon juice, and spread over the cake. 8. Chill the cheesecake, preferably overnight. To serve, run a round-bladed knife around the cake tin edges and unlock the sides of the cake tin. Slide the cheesecake onto a serving plate and cut into generous-sized portions. This dessert goes really well with heaps of fresh blueberries.


  • 85 g butter
  • 140 g digestive biscuits, about 10 biscuits
  • 0.5 tbsp caster sugar
  • 1 tbsp cocoa powder
  • 60 g dark chocolate chips

For the filling

  • 900 g full-fat cream cheese, such as Philadelphia cheese
  • 250 g golden caster sugar
  • 3 tbsp plain flour
  • 1.5 tsp vanilla extract
  • 1 lemons, grated zest
  • 1.5 tsp lemon juice
  • 3 large eggs
  • 1 egg yolks
  • 284 ml soured cream

For the soured cream topping

  • 142 ml soured cream, (or fresh cream sharpened with lemon juice)
  • 1 tbsp caster sugar
  • 2 tsp lemon juice

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Latest Comment


I have made this many times and get high accolades every time. I now have been asked to make a strawberry Cheesecake for 16 people and so have tried in a 30cm tin, but while I increased the ingredients by 30%, it was still not solid in the middle. I used a punnet of strawberries mashed, into it also.
Could you please give me some guidance as to how I can do this and be successful. I need to present this next weekend.

Many Thanks,

JanW44543 JanW44543  Posted 22 Jun 2014 8:52 AM

This was absolutley yummy, my kids loved it. I think next time i wont use sour cream topping though.

sarahlouise123 sarahlouise123  Posted 06 Feb 2013 3:51 PM

This is an excellent recipe and each time I make it I receive many compliments. If I want to change the consistency from dense to fluffy and velvety, I bake in a bain marie.

AileenR62349 AileenR62349  Posted 23 Oct 2012 9:34 AM

this was rediculously easy to make and turned out fab 5 *

AnnetteF2170 AnnetteF2170 Posted 16 Mar 2011 5:23 PM

An american friend, said it tasted like home, great recipe, realy enjoyed making it.

CarolM57735 CarolM57735 Posted 10 Apr 2010 11:52 AM

An american friend, said it tasted like home, great recipe, realy enjoyed making it.

CarolM57735 CarolM57735 Posted 10 Apr 2010 11:51 AM

This cheesecake is CRAZY good! Smile

Gobbycoot Gobbycoot Posted 25 Dec 2008 7:18 PM