Baked sour cream cheesecake

Most cheesecakes benefit from being made a day ahead; the flavours develop and the texture becomes firm.

  • 25 mins preparation
  • 1 hr 15 mins cooking
  • 3 hrs marinating
  • Serves 12
  • Print


Baked sour cream cheesecake
  • 500 gram plain sweet biscuits
  • 250 gram butter, melted
  • 375 gram cottage cheese
  • 375 gram cream cheese
  • 3 teaspoon finely grated lemon rind
  • 1 cup (220g) caster (superfine) sugar
  • 4 eggs
  • 300 gram sour cream
  • 1/3 cup (80ml) lemon juice
  • 600 gram fresh blueberries
  • 2 teaspoon icing (confectioners') sugar


Baked sour cream cheesecake
  • 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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