250g cream cheese, softened [leave sitting out at room temperature for no longer than 2 hours]
⅔ cup caster sugar, plus an extra 3 tablespoons
4 eggs
1 cup low-fat sour cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Mix together cream cheese, ⅔ cup sugar, and eggs in a large bowl. Pour filling into a 9-inch glass pie plate and bake for 30-35 minutes, or until golden and set in the middle. Allow to cool for 10 minutes. Meanwhile, mix together sour cream, remaining 3 tablespoons sugar, and vanilla and spread on top of cheesecake. Refrigerate for at least 4 hours before serving.
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