Sour cream cheesecake

Sour cream cheesecake

By
From
The Margaret Fulton Cookbook
Serves
10-12
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups biscuits, crushed or blended into crumbs
6 tablespoons ground almonds
1/4 cup cream
75g butter, melted

Filling:

Quantity Ingredient
500g cream cheese
1/2 cup sugar
2 eggs
1 lemon, rind grated
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg

Topping:

Quantity Ingredient
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla essence

Method

  1. Line the base of a 23 cm springform tin with baking paper. Stir together the crumbs, ground almonds, cream and melted butter. Using your fingers, press the crumb mixture into the tin. The crumbs should come 5 cm up the sides. Chill the crust well while making the filling.
  2. Preheat the oven to 190°C. To make the filling, beat the cream cheese and sugar with an electric mixer. Beat in the eggs, one at a time, adding the lemon rind and juice. Turn the cream cheese mixture into prepared shell, using a spatula to spread the filling evenly. Bake for about 20 minutes. Remove from the oven and dust with grated nutmeg. Let the cheesecake cool to room temperature. Increase the oven temperature to 220°C.
  3. To make the topping, whisk the sour cream with the sugar and vanilla until smooth. Spread evenly over the top of the cheesecake. Bake in the oven for about 5 minutes, just enough to glaze. Remove from the oven, cool, and refrigerate for 6–12 hours before serving. Dust with extra grated nutmeg and cut into wedges.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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