Ingredients
Biscuit Base
- 250g digestive biscuits, finely crushed
- 125g butter, melted
Cheesecake Filling
- 900g cream cheese, softened
- 1 1/2 cups (330g) caster sugar
- 1 tbsp (20g) Queen Natural Vanilla Extract with Seeds
- 1 lemon, zested & juiced (approx. 45ml juice 1 tbsp zest)
- 1/4 cup (40g) plain flour
- 4 large eggs
- 1 cup (250ml) sour cream
Berry Coulis
- 300g frozen raspberries or strawberries
- 1/3 cup (75g) caster sugar
- 1/4 cup (60ml) water
- 1 tbsp (20ml) lemon juice
- Fresh berries, to serve
Method - Base
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1
Preheat oven to 180°C (fan forced). Combine butter and crushed biscuits, mixing to combine. Press into a 23cm springform pan lined with baking paper. Chill until cheesecake mixture is prepared.
Method - Filling
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1
In a separate large bowl, beat cream cheese, sugar, Vanilla Extract lemon juice and zest until smooth and well combined. Sift in flour and mix until combined. Add eggs one at a time, beating after each addition. Fold in sour cream until smooth.
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2
Remove prepared base from refrigerator and pour cheesecake mixture into tin. Place in oven and reduce temperature to 140C (fan forced) and bake for approximately 75-90 minutes or until cheesecake filling just wobbles. Turn oven off and allow to cool completely in the oven (2-3 hours). Transfer to the refrigerator and chill overnight.
Method - Berry Coulis
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1
In a small saucepan, combine water, sugar, lemon juice and raspberries over low heat and stir until sugar has dissolved and berries have softened. Puree with a stick blender or food processor until smooth then pour through a mesh strainer, pushing through raspberries. Pour over chilled cheesecake to serve.
Recipe Notes:
Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.
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