Sour cream cheesecake


Ingredients 13
Servings 0
Time

Ingredients

  • CRUST
  • 400
    g
    shortbread biscuits
  • 110
    g
    butter, melted
  • FILLING
  • 3
    extra-large eggs
  • 200
    g
    sugar
  • 1
    ml
    salt
  • 50
    ml
    lemon juice
  • 15
    ml
    lemon rind, grated
  • 250
    g
    cream cheese
  • 250
    g
    cottage cheese
  • 250
    ml
    sour cream
  • 30
    ml
    cornflour
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Crush the biscuits with a rolling pin or in a food processor. Add the butter and mix well. Press the mixture into a greased 23 cm springform tin. Chill. Beat the eggs, sugar and salt together until thick and creamy. Add the lemon juice and rind, beating continuously. Add the remaining ingredients and mix well. Turn the mixture into the prepared crust. Place the cake in the oven and bake for one hour. Turn off the oven, leaving the cake in the oven to cool and set. Carefully remove the cake from the tin and place on a cake platter. Makes a large cake.
 

Read more on: bake  |  dairy
 

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