Ingredients

Custard Shortbread ingredients
200g plain flour
50g custard powder
170g unsalted butter
85g caster sugar
Pinch of sea salt
Cheesecake Ingredients
350g Cream cheese
350g Mascarpone cheese
200g Caster sugar
½ vanilla pod
150ml Black Cow vodka
20g plain flour
Topping
250g sour cream
10ml lemon juice (1 teaspoon)
15g sugar

Method

For the custard shortbread
Place all the ingredients in a food processor or standing mixer and beat until the ingredients soften and come together. Slice, and cook the base on 160◦ for around 15 minutes, then leave to cool.
For the cheesecake
Firstly, I like to steep the vanilla pod in the vodka by heating it very gently and leaving it for half an hour or so to infuse the vodka. The longer you leave it the nicer it will be.
Now line a tin with greaseproof paper and melt the butter for the base. Break up the biscuits lightly and blend until fine. Add the biscuit to the butter, and combine so it sticks together, then tip into the lined tin, and press down until smooth and even. Then place into the fridge to set and preheat the oven to 140◦.
Meanwhile, wash out the blender and re-fill with the cream cheese, mascarpone, eggs, egg yolks, sugar, vanilla and flour. Blend until smooth and velvety, adding the vanilla vodka half way through. Pour this on the hardened base and gently smooth the top with a palate knife.
Bake for around 20-25minutes- it won’t take too long. When it’s baked you want it to still be a little bit wobbly in the centre... when it’s at this stage, turn the oven off and leave the door open until cool, or until just set- this is what makes it super creamy.
Take this out of the oven, and leave to cool, then pop in the fridge to set for a couple of hours before adding the topping.
Put everything in a bowl and whisk until smooth- simple. Spread on top of the cold cheesecake and leave for another few hours before slicing.
Leave to chill for another few hours before serving, it’s worth the wait!

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