Name: Baked sour cream cheesecake
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 12
Ingredients: 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

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

Serves 12

Prep

25M

Cook

1H 15M

Marinate

Total

1H 40M

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Ingredients

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

Method

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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Ingredients

Method

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