This cheesecake recipe is easy and pretty much foolproof. I have been making it for years now and I don't think it has ever failed. It is also really versatile - I have made it with raspberries and I have made it with blueberries but it tastes just as good with just the lemon zest and juice.
300g ginger nuts
100g melted butter
500g cream cheese - I use Philadelphia if I can't get to the deli
Vanilla - either half a teaspoon of good vanilla extract or scrape the seeds from a pod
Juice and zest of one lemon
3 Eggs separated
125g caster sugar
150 ml soured cream
2 tablespoons cornflour.
Whizz the ginger nuts in a food processor and mix with the butter. Press into the base of a springform tin.
Chill in the fridge.
Beat together the cream cheese, vanilla and lemon. Add the egg yolks and half the sugar and beat till smooth.
Mix the cornflour into the soured cream and add to the mixture.
Whisk the egg whites till stiff adding the remaining sugar and whisking again till shiny.
Fold the egg whites into the mixture and at this point gently fold in any blueberries or other fruit you fancy.
Pour into the cake tin, smooth the top and bake at 170°C for an hour.
Let the cheesecake cool and remove from the tin.
Admire your work and enjoy your cheesecake! The results never fail to impress.