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Sour Cream Cheesecake Recipe


Biscuit base:
  • 180g digestive biscuit
  • 1 tbsp brown sugar
  • 60g butter, melted

Cheese filling:
  • 500g cream cheesecake
  • 90g castor sugar
  • 3 medium eggs
  • 1 lemon, juiced and zested
  • 1 tsp vanilla essence
  • 15g all purpose flour
  • 50 ml double cream

Sourcream topping (optional):
  • 200g sour cream
  • 1 tbsp sugar
  • 1 tsp vanilla essence

Blueberry sauce (optional):
  • 150g blueberries
  • 200g water
  • 2 tbsp lemon juice
  • 4 – 5 tbsp castor sugar
  • ½ tbsp cornstarch + 1 tbsp water
Sour Cream Cheesecake Recipe

  1. Crushed the digestive biscuits until fine.
  2. Sprinkle the brown sugar over and mix well.
  3. Add in the melted butter.
  4. Pour the mixture into a 7” round tin and leave it in the refrigerator for about 30 minutes to set.
  5. Preheat oven to 160C and put a tray of water at the bottom rack.
  6. Put the cream cheese and sugar in a mixing bowl and cream until light.
  7. Add in eggs, one at a time.
  8. Add in lemon zest and lemon juice.
  9. Add in vanilla essence and flour.
  10. Pour in double cream and mix thoroughly.
  11. Pour the mixture onto the biscuit base and bake for 90 minutes.
  12. Mix sour cream, sugar and vanilla essence together and slowly pour on top of the baked cheesecake. Put the cake into the oven and bake for a further 20 minutes.
  13. Turn off the oven and leave cheesecake in the oven for about 30 minutes. Leave the oven door ajar and let the cheesecake cool in the oven.
  14. Once it is cooled thoroughly, put the cheesecake in the refrigerator for up to 6 hours.
  15. Put all the ingredients for the blueberry sauce in a sauce pan and bring to a boil. Stir the sauce constantly and gently, trying not to crush the berries. Add the cornstarch and take it off the heat. Let the blueberry sauce cool and pour over on top.
  16. The cheesecake can be served immediately or cool in the fridge until it is ready to be served.

Sour Cream Cheesecake Recipe Sour Cream Cheesecake Recipe Reviewed by kuji hara on 4:27 AM Rating: 5

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