Name: Sour cream cheesecake
Yield: 0 serving
Cuisine: Bake
Ingredients: 400.00 g shortbread biscuits; 110.00 g butter melted; 3.00 eggs extra-large; 200.00 g sugar; 1.00 ml salt; 50.00 ml lemon juice; 15.00 ml lemon zest only; 250.00 g cream cheese; 250.00 g cottage cheese; 250.00 ml sour cream; 30.00 ml cornflour

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Ingredients (11)

CRUST

400.00 g	shortbread biscuits
110.00 g	butter — melted

FILLING

3.00	eggs — extra-large
200.00 g	sugar
1.00 ml	salt
50.00 ml	lemon juice
15.00 ml	lemon — zest only
250.00 g	cream cheese
250.00 g	cottage cheese
250.00 ml	sour cream
30.00 ml	cornflour

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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.