Baked Cheesecake with Sour Cream

  • Baked Cheesecake with Sour Cream
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  • 250 g arnot biscuit finger
  • 50 g almond meal
  • 50 g butter
  • 500 g cream cheese
  • 2/3 cups sugar caster
  • 1 tspn vanilla essence
  • 1 Tbls lemon juice
  • 4 x egg
  • 1 cup sour cream
  • 1/2 tspn vanilla essence
  • 3 tspn lemon juice
  • 1 Tbls caster sugar


To make the base, place the almond meal, biscuit, and butter in a bowl food process Line the base of a lightly greased 20cm-round spring form tin with non-stick baking paper. Using the back of a spoon, press the mixture into the base refrigerate 20 minutes or until firm.
to make filling: preheat oven 180c using electric beater or food process beat cream cheese until smooth add sugar add vanilla essence and lemon juice add egg one at time beating well after each addition. pour mixture into prepared tin baked 45 minutes or until cheesecake is just firm to touch remove from oven .topping:
1 cup sour cream
1/2 teaspoon vanilla essence and 3 teaspoon lemon juice and 1 tablespoon sugar
to make topping: combine sour cream and vanilla essence and lemon juice and sugar in bowl sprinkle hot cheesecake sprinkle with nutmeg return to oven for a further 7 minutes cool refrigerate until firm

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