Margaret Fulton's sour cream cheesecake recipe
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Loading... - Carmina Santos
- 30 Jul 2021
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Sour cream cheesecake
serves 10–12
1 1/2 cups plain biscuits, crushed or blended into crumbs
6 tbsp ground almonds
1/4 cup cream
75g butter, melted
Filling
500g cream cheese
1/2 cup sugar
2 eggs
grated rind of 1 lemon
1 tsp lemon juice
1/2 tsp grated nutmeg
Topping
1 1/2 cups sour cream
2 tbsp sugar
1/2 tsp vanilla essence
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 5cm up the sides. Chill the crust well while making the filling.
Preheat the oven to 190C.
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 220C.
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.
