Single malt cheesecake

Instructions

1. Preheat the oven to 180˚C (160˚C fan–forced). Grease and line the base and sides of a 10 cm by 20 cm loaf tin with baking paper, leaving the sides overhanging.
2. Place the crackers in a plastic bag and bash them until crushed. Transfer the crumbs to a bowl, add the melted butter and a pinch of salt and stir to combine well. Press the crumbs into the base of the tin, then refrigerate for 30 minutes.
3. Meanwhile, for the filling, mix the sour cream and cream cheese together with a spatula. Mix in the egg and sugars, then add the cream, whisky and vanilla and fold everything together. Stir in the cornstarch, then pass the whole mixture through a fine sieve. Pour the mixture into the prepared tin and tap on the bench firmly a few times to remove any air bubbles that may be inside the mixture.
4. Place the cheesecake into a larger baking tray, then pour enough boiling water into the tray to come halfway up the sides of the cheesecake tin. Bake for 75 minutes or until the top is well browned. Turn off the oven, keeping the door closed and leave the cheesecake undisturbed overnight.
5. The next day, cover the cheesecake with foil, then refrigerate for 4 hours (or overnight is better) to allow it to set further. Cut the cheesecake into bars and serve.