Ingredients
- 200 gcrunchy biscuit crumbs (Nuttikrust or Tennis biscuits work well) (for the crust)
- 85 gbutter, melted (for the crust)
- 500 gfull cream block-style cream cheese, room temperature (for the filling)
- 60 mlsour cream (for the filling)
- 100 gsugar (for the filling)
- 1 TbspStaffords Bourbon Vanilla Extract with Seeds (for the filling)
- 3 largefree-range eggs, room temperature (for the filling)
- 150 gStaffords Choc Chips (for the filling)
Made with Staffords
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Method
Preheat the oven to 180°C. Line a 20 cm x 20 cm baking tin with baking paper, letting it hang over the edges so you can easily lift the cheesecake out.
For the crust, combine the biscuit crumbs and melted butter until well mixed. Press into the prepared tin and bake for about 12 minutes until lightly golden brown at the edges. Set aside.
For the filling, beat the cream cheese and sour cream in a stand mixer fitted with the paddle attachment until smooth and fluffy. Add the sugar and vanilla and beat until fully incorporated.
Add the eggs one at a time, beating between each addition. Finally, fold in the chocolate chips gently with a rubber spatula.
Scrape the mixture onto the crust and reduce the oven temperature to 160°C. Bake for 20 to 25 minutes until set but slightly jiggly in the centre.
Switch the oven off and slip a skinny wooden spoon inside the door to open it slightly. Leave to cool in the oven for 1 hour, then cool to room temperature.
Transfer to the fridge to set fully for about 3 hours before slicing into 16 squares.
