When I saw the recipe last night, and the photo, what I loved was the soured cream topping. It looked stunning and made me curious if it tasted equally good. So I made it this afternoon. It does! My own personal touch were the alpine strawberries from the garden.

For the base I used 140 g of crushed digestive biscuits, which I threw into 85 g of melted butter and added a tsp of caster sugar. All mixed and pressed together in the round tin bedded with baking parchment. Baked for 10 minutes in gas mark 4.The oven upwarmed immediately to gas mark 9 for later!

The filling I made of 450g of creamy Philadelphia cheese, 2 flat tbsp of plain flour, 2 whole eggs, about 150 ml of soured cream,a tsp of vanilla paste,  a zest of 1 lemon and juice of half and 125 g of caster sugar. All smoothed onto the base, baked in gas mark 9 for only 10 minutes, then lowered back to 4 again for another 25 minutes.And cooled in the oven afterwards. When cooled, I made the topping of some about 120 ml of soured cream, good squeeze of lemon juice and all that sweetened to taste.

I’ll be modest- excellent!