Cream Cheese Cake With Sour Cream
|Butter||2 4⁄25 Ounce, melted (2 Ounce Plus 1 Teaspoon)|
|Digestive biscuits||6 Ounce, crushed|
|Cream cheese||12 Ounce|
|Egg||1 , well beaten|
|Ground ginger||1 1⁄2 Teaspoon|
|Sour cream||12 Ounce|
|Canned pineapple||4 Tablespoon, drained and crushed|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lightly grease a 9 inch cake tin with the teaspoon of butter and set aside.
In a medium sized mixing bowl, combine the digestive biscuits [graham crackers] and the remaining melted butter, beating until they are well blended.
Spoon the mixture into the prepared cake tin and, using your fingers or a metal spoon, line the tin evenly with the mixture.
In a medium sized mixing bowl, combine the cream cheese, half of the sugar and the egg, beating with a fork until the mixture is smooth.
Stir in 1 teaspoon of the ginger and mix well.
Pour the mixture into the lined cake tin and place it in the centre of the oven.
Bake for 25 to 30 minutes, or until the filling is set and firm to touch.
Meanwhile, in a large mixing bowl, combine the sour cream, the remaining sugar and the remaining ginger, beating briskly until the sugar has dissolved.
Remove the cake from the oven and turn off the heat.
Spread the sour cream mixture evenly over the top of the cake and arrange the crushed pineapple on top.
Return the tin to the oven and leave it there, with the door closed, for 5 minutes.
Remove the tin from the oven and place it in the refrigerator to chill for at least 1 hour.
Remove the tin from the refrigerator and serve cold, in small wedges.