Quick & Easy

Baked sour cream cheesecake

Most cheesecakes benefit from being made a day ahead; the flavours develop and the texture becomes firm.
baked sour cream cheesecake
1H 15M
1H 40M



1.Process biscuits until fine. Add butter, process until combined. Press crumb mixture over base and side of 22cm (9-inch) springform tin. Place tin on oven tray; refrigerate 30 minutes.
2.Preheat oven to 160°C.
3.To make the filling: Push cottage cheese through a sieve into medium bowl. Add cream cheese, rind and sugar; beat with electric mixer until smooth. Beat in eggs, one at a time, then sour cream and juice. Pour filling into tin.
4.Bake cheesecake about 1¼ hours. Cool in oven with door ajar. Refrigerate 3 hours or overnight.
5.Before serving, top cheesecake with blueberries and dust with sifted icing sugar.

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