Base:
Crush digestives in a freezer bag with a rolling pin or in a food processor.
Melt your butter then mix in the brown sugar and digestive crumb.
Press the mix into the bottom of your cheesecake ring/springform tin.
Top Tip: If you like your cheesecake base extra-crisp, bake it for ten minutes before you add the topping.
Filling:
Mix cream cheese with the sugar, vanilla extract and cornflour until smooth. Then, add the eggs and cream mix until smooth.
Pour the cream filling on top of base and smooth to a flat top.
Top tip: give your cheesecake a little shake before baking to ensure it settles down smoothly.
Bake at 100-110 degrees for around 70 minutes.
When ready it should be set around the edges and wobbly in the middle. If yours isn’t after 70 minutes, simply return to oven for a little longer.
