Name: Lemon sour cream cheesecake recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 12
Ingredients: 250g pkt lemon crisp biscuits, broken up; 80g butter, melted; 500g cream cheese, softened; ½ cup caster sugar + 1 tablespoon, for sour cream topping; 2 eggs; Juice of 1 lemon; Finely grated rind of 1 lemon; 400ml sour cream; 200g lemon curd

by Tiffany Page Last updated on 10/25/2021

This creamy, lemon cheesecake is perfect for an afternoon tea with friends or a quiet afternoon to yourself. - Tiffany Page

Ingredients

250g pkt lemon crisp biscuits, broken up
80g butter, melted
500g cream cheese, softened
½ cup caster sugar + 1 tablespoon, for sour cream topping
2 eggs
Juice of 1 lemon
Finely grated rind of 1 lemon
400ml sour cream
200g lemon curd

Method

Step 1

Preheat oven to 170°C conventional/150°C fan-forced. Grease a 22cm round springform cake pan and line the base and sides with baking paper.
Step 2

Process biscuits in a food processor until they resemble coarse crumbs. Add butter and process until combined. Transfer to the prepared pan, press into the base of the tin and taking the crumb 2/3rds up the sides. Chill in the fridge for 30 minutes or until required.
Step 3

Process cream cheese, ½ cup caster sugar, eggs, lemon juice and rind, and ½ cup sour cream in a food processor until smooth.
Step 4

Pour ½ of the cheesecake mixture into the chilled biscuit crust. Dollop over half the lemon curd and swirl with a skewer to make a ripple effect. Repeat with remaining mixtures. Bake for 55 minutes or until the filling is just set and moves slightly when the pan is gently shaken.
Step 5

Combine remaining sour cream and 1 tablespoon caster sugar in a bowl. Pour over hot cheesecake and return to the oven to bake for a further 10 minutes or until set. Cool in the oven for 3 hours with the door slightly ajar. Refrigerate overnight.
Step 6

To serve, using a hot knife cut into 12 wedges.