Ingredients

200g sweet biscuits
60g walnuts
70g butter, melted
500g cream cheese, cubed and softened
¾ cup Chelsea Caster Sugar
1 cup sour cream
1 tsp finely grated lemon rind
3 extra large eggs
1 tsp vanilla extract
Cream, seasonal fruits, berry coulis, for serving

Method

1. Preheat oven to 160°C (140°C fan-forced). Grease and line the base and sides of a 22cm cheesecake tin with removable base.

2. Place biscuits and walnuts in a food processor and pulse until fine crumbs are formed. Remove to a bowl and mix in the butter. Press into prepared pan and cook for 10 minutes, cool.

3. Place cream cheese, Chelsea Caster Sugar, sour cream and lemon rind into the bowl of an electric mixer. Beat until smooth. Add eggs one at a time until well incorporated. Add vanilla, mixing well.

4. Pour mixture over biscuit base and bake for 45 minutes. Turn oven off and allow cheesecake to cool in the oven. Once cooled, decorate as desired and serve.

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Reviews

Average Rating

(8 reviews)

Good and easy recipe, we added in white chocolate too at the mixing stage and was all good.

Excellent easy baked cheesecake recipe. I added a bit more melted butter to the base so it was less crumbly.

So easy to make and came out perfect. Tasted delicious

Made this cheesecake for Christmas Day. It was easy to make and was delicious. I topped it with strawberries and blueberries. Yum!

Best easy baked cheesecake recipe around.
Try some bottled cherries marinated in cherry juice and brandy or Kirch as a topping.

I've made this recipe more than any other recipe ever. It turns out perfect every time and it doesn't take forever to make. Definitely recommend it!

Great recipe. Love the base too. Easy to make too.

Great crust with digestives! Changed the recipe a bit. 2 eggs and one yolk. One finely graded lemon, two teaspoons Vanilla and hand full of blueberries. Best ever.