Step 1/3
- 250 g cookies
- 2 tbsp sugar (optional)
- 60 g butter (melted)
- butter for greasing
- oven
- springform pan (26 cm/10 in.)
- cooking spoon
- blender
- large mixing bowl
Pre-heat oven to 150°C/300°F (convection). Crumble cookies or whizz them through a blender. Choose cookies by personal preference. I normally use butter or caramel cookies. Combine cookie crumbs with sugar and butter. The sugar can be left out. Grease a springform pan and press down the cookie mixture. This will be the cake base. Go up the sides as well.
Step 2/3
- 800 g cream cheese
- 200 g sour cream
- 200 g sugar
- 1 vanilla bean
- 4 eggs
- 2 tbsp flour
- 50 ml milk
- knife
- large mixing bowl
- stand mixer or hand mixer with beaters
Combine cream cheese, sour cream, sugar, and the seeds of the vanilla bean. Stir in eggs one at a time. Add flour and milk and mix well. Pour into the springform pan and level out. Bake at 150°C/300°F (convection) for approx. 1 hr. Leave cake in oven to cool down (with oven door open).
Step 3/3
- caramel sauce for serving
- berries for serving
When the cake has cooled down, add a topping of your choice, like caramel sauce, sour cream, or chocolate ganache. Serve with berries.
