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Baked Cheesecake with Sour Cream

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Hosted a casual dinner party last night and served this Cheesecake as one of the desserts and it was a hit and some of our guests had requested for the recipe ..so, here it is 😉

Luscious, rich cheesecakes are always everyone’s favourite dessert … I was contemplating between Tiramisu or Cheesecake, besides my much-loved Mango Pudding … glad I settled for this Baked Cheesecake with Sour Cream as it turned out to be a hit with all our dinner guests 🙂

Add sugar, essence and lemon juice to cream cheese and beat until smooth

Add eggs, one at a time, to cream cheese mixture …

Pour mixture into prepared tin

The baked cheesecake …firm to the touch ….

Spread sour cream topping over hot cheesecake , sprinkle with nutmet and return to oven for further 7 minutes

I’ve decorated it with a topping of strawberries … optional … can also be deocrated with any other fruits of your own preference 🙂

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RECIPE

Ingredients:

Base

250g digestive biscuits

1 tsp mixed spice

100g butter, melted

Filling

500g cream cheese

2/3 cup sugar

1 tsp vanilla essence

1 Tbsp lemon juice

4 eggs

Topping

1 cup sour cream

½ tsp vanilla essence

3 tsp lemon juice

1 Tbsp caster sugar

nutmeg for sprinkling

strawberries for decorative topping, optional

Method:

  • Line base of a 20cm round springform cake tin with foil, brush with oil
  • Place biscuits in food processor, process for 30 seconds or until finely crushed, transfer to a medium bowl
  • Add spice and melted butter, stir until crumbs are all moistened
  • Spoon into prepared tin, press firmly over base and sides …refrigerate 20 minutes or until firm
  • To make filling : Pre-heat oven to moderate 180°C 
  • Using electric beaters, beat the cream cheese until smooth …add sugar, essence and lemon juice and continue to beat until smooth
  • Add eggs, one at a time, beating well after each addition
  • Pour mixture into prepared tin, bake 45 minutes or until cheesecake is just firm to the touch … remove from oven
  • To make topping : Combine sour cream, essence, juice and sugar in bowl
  • Spread over hot cheesecake … sprinkle with nutmeg, return to oven and bake a further 7 minutes
  • Cool cake and refrigerate until firm
  • Add a decorative toppings of strawberries as I did or any other fruits of your own preference

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