Recipe

Bistro cheesecake

A classic family favourite.

  • 30 mins preparation
  • 35 mins cooking
  • Serves 10
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A family favourite, serve yourself up a big slice of the classic cheesecake recipe. This irresistible dessert has a beautiful buttery, crumbly crust, with a rich yet light, cream cheese filling.
Looking for more cheesecake recipes?

Ingredients

Bistro cheesecake
  • 160 gram plain sweet biscuits, coarsely broken
  • 1/2 cup (60g) almond meal
  • 1/4 cup (60ml) thickened cream
  • 75 gram butter, melted
  • 1/2 teaspoon ground nutmeg
Cream cheese filling
  • 750 gram cream cheese, at room temperature
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1 lemon, grated rind
  • 1 tablespoon lemon juice
Vanilla topping
  • 1 1/2 cup (360g) sour cream
  • 2 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract

Method

Bistro cheesecake
  • 1
    Preheat oven to 190°C (170°C fan-forced).
  • 2
    Make crumb mixture: Using a food processor, process broken biscuits into fine crumbs. Transfer to a large bowl. Add almond meal, cream and melted butter. Mix until well combined.
  • 3
    Form cheesecake crust: Transfer crumb mixture to a 22cm springform pan. Using your fingers, spread and press crumb mixture firmly over base and 4cm up side of pan. Place in refrigerator to chill while making filling.
  • 4
    Make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice. Scrape into crumb crust, using a spatula to spread evenly. Bake 25-30 minutes, until very lightly browned. Cool to room temperature.
  • 5
    Make topping: Increase oven temperature to 220°C (200°C fan-forced). Using an electric mixer, beat sour cream, sugar and vanilla until smooth. Pour over cheesecake and spread evenly. Bake 5 minutes, until shiny. Cool. Refrigerate 6 hours or overnight. Remove from pan. Sprinkle with nutmeg to serve.

Notes

You could use any plain biscuits for the base, such as Nice or Marie.

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