first of all, I appologize for the plainess of the pictures. I had a stack of cream cheese (soft cheese) and sour cream in my fridge and has wanted to make cheesecake for about 3 weeks, but i never got around to it. with the expiry date for both items looming near, i finally pushed myself to make the darn cake!

unfortunalety, the recipe I was used to using went missing! I looked all over the net trying to find it again (honestly, i didn't put that much effort into it) but i just couldn't find it. serves me right for not writing down the recipe properly.

In the end, this recipe is sort of a cut-and-paste recipe. I took a little from allrecipes, from nigella's kitchen and some from memory.


Ingredients
for the base:
200g digestive biscuits
50g soft butter

for the filling:
2 packets soft cheese
1 cup sour cream
2 eggs
1 cup caster sugar

for the topping:
250mls sour cream
100g dark chocolate chips
30g soft brown sugar

= for a 10 inch springform tin

oh please forgive my mixed measurements, i did say this was a cut-and-paste recipe!

method:

1. preheat oven to 180C. lightly grease and line cake tin.
2. in a food processor, grind the biscuit until it forms crumbs. melt the butter and add to the biscuit crumbs. press the mixture into the bottom of the tin and bake for 10-15 minutes.
3. in a bowl, combine all ingredients for filling and whisk until well combined. remove tin from oven and pour filling mixture over the base.
4. bake for 50-60 min until the top of the cake is set. the filling should be slightly jiggly while the top is set.
5. remove from the oven and allow to cool slightly. in the mean time, prepare the topping by heating the sour cream in a pan over low heat. add the sugar and chocolate chips and whisk until well mixed.
6. pour the topping carefully over the cheesecake, making sure not to break the surface. place the cake back into the oven for 10 minutes
7. cool the cheesecake in its tin, when the cake is cool enough, continue to set in the fridge overnight. before removing from tin, bring the cheesecake out of the fridge well before needed, just to remove the chill (not until gloopy warm) - it makes it easier to take out.

• this cake is yummy.. slightly sour the first time i tasted it, so next time i'd probably add another packet of soft cheese to the filling.
• prepare to feel fat when eating, but in no way guilty! hehe.