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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