• 10servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D, E
MineralsCopper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g plain biscuits, crushed into crumbs

  2. cup (60g) ground almonds

  3. cup (60ml) cream

  4. 75g butter, melted

  5. 750g cream cheese

  6. cup (150g) caster sugar

  7. 2 eggs

  8. Grated zest of 1 lemon

  9. 1 teaspoon lemon juice

  10. 1 teaspoon vanilla essence

  11. 1 1/2 cups (375ml) sour cream

  12. 2 tablespoons sugar

  13. teaspoon vanilla essence

  14. teaspoon grated nutmeg

Instructions Jump to Ingredients ↑

  1. To make crust, stir together crumbs, ground almonds, cream and butter. Press mixture into a 23cm springform pan to come 5cm up sides. Chill well. Preheat oven to 190°C (170°C fan).

  2. To make filling, beat cream cheese and sugar with an electric mixer until well combined. Beat in eggs, one at a time, then add zest, juice and vanilla. Pour mixture into prepared crust, spreading evenly. Bake for 20 minutes. Remove from oven and cool to room temperature.

  3. Increase oven temperature to 220°C (200°C fan). To make topping, beat sour cream, sugar and vanilla until smooth. Spoon over top of cooled cheesecake and spread evenly. Bake for about 5 minutes, just enough to glaze. Cool, then chill for 6-12 hours before serving. Dust with grated nutmeg to serve.

  4. Serves 10-12


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