Photography: John Paul Urizar. Styling: Kristen Wilson.
Can’t decide between baking a cheesecake or a slice? Why not have both! Made with simple, classic ingredients, Julie Goodwin’s sour cream cheesecake slice is a beauty.
It’s sweet, tangy and creamy, and makes the perfect afternoon treat. Plus, it’s suitable to freeze for a great make-ahead dessert. Serve your cheesecake slice with whipped cream for extra indulgence.
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced). Grease a 19cm x 30cm lamington or slice pan. Line base with baking paper, extending paper 5cm over long sides.
Place the cookies and butter in a food processor and process until the mixture comes together in a ball. Press the mixture firmly over the base of the prepared pan. Place in freezer while making the Filling.
FILLING
Beat the cream cheese and sugar in a small bowl with an electric mixer until very well mixed. Beat in the eggs and extract, beating until combined after each addition.
Pour the Filling over the chilled base and bake for 25-30 minutes or until almost set in the centre. It will puff up, but as it cools, it will sink back down. Remove from the oven and increase the temperature to 200°C (180°C fan-forced).
TOPPING
Meanwhile, to make the Topping combine the sour cream, sugar and extract in a small bowl.
Pour Topping over the cheesecake. Return to the oven for 10 minutes or until set. Cool. Refrigerate for 2-4 hours before serving.
Lift slice from pan. Top with strawberries and passionfruit to serve.
This recipe ran in The Australian Women’s Weekly in 2015 and was published online in 2024.
