Sour cream cheesecake

  • 2 hrs 15 mins cooking
  • Serves 8
  • Print


Sour cream cheesecake
  • 500 gram cream cheese, softened
  • 2/3 cup (150g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon plain flour
  • 125 gram granita biscuits
  • 80 gram butter, melted


Sour cream cheesecake
  • 1
    Grease 2-litre (8-cup) pudding steamer. Cut two long strips of baking paper; place strips on inside of steamer, crossing over at the bottom, extending 5cm over side of steamer.
  • 2
    Beat cream cheese, sugar and vanilla in small bowl with electric mixer until smooth. Add eggs, sour cream, juice and flour; beat until smooth. Spoon mixture into steamer.
  • 3
    Place steamer, without lid, in 4.5-litre (18-cup) slow cooker; pour enough boiling water into cooker to come halfway up side of steamer. Cook, covered, on low, 1 hour.
  • 4
    Meanwhile, blend or process biscuits until fine. Add butter; process until combined. Remove lid from cooker. Press biscuit mixture on top of cheesecake; top with three layers of absorbent paper. Cook, covered, on low, for a further 45 minutes.
  • 5
    Remove steamer from cooker; cool. Cover; refrigerate overnight.


The baking paper strips are used to help remove the cheesecake from the steamer once it's been refrigerated overnight. Place the steamer upside down on a serving plate, gently pull on the paper strips and the cheesecake will ease away from the side of the steamer.

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