Baked Cheesecake with Plum Curd

This classic cheesecake is brilliant with fresh berries or my plum curd dolloped on top!

200g biscuit crumbs (I used gingernuts)

80g butter

500g cream cheese, soft

250g sour cream

½ cup sugar

4 eggs

3 tbsp cornflour

zest and juice of a lemon


Crush the biscuits until you have fine breadcrumbs. I find using a food processor is the easiest way.

Melt the butter and mix this through the crumbs. Press into a lined 20–22cm spring form cake tin.

Bake at 150°C for 5 minutes then allow to cool.

While the base is cooling mix the cream cheese, sour cream and sugar together until smooth.  Add the eggs in one at a time mixing well between each.  Finally mix through the lemon zest and juice and cornflour.

Pour the cheesecake mix onto the base and cook at 150°C for 30 minutes, then turn the oven down to 100°C and cook for a further 30 minutes.

Cool completely (for best results chill overnight in the fridge) before serving topped with the plum curd.

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