The story

  • 250 g Plain butter biscuits
  • 125 g Butter, melted
  • 500 g Cream cheese, softened
  • ¾ cup caster sugar
  • ¾ cup sour cream
  • 1 teaspoon vanilla paste
  • 1 teaspoon Lime rind
  • 3 Eggs

cheesecake dessert

1.Preheat your oven to 160°C. Grease a 20cm round spring-form cake pan with some soft butter or non-stick spray.
2.Add the biscuits to a food processor and process until the mixture resembles fine bread crumbs. Add the melted butter and process until combined. Press the biscuit mixture over base (and if you like) the sides of pan. Refrigerate the base for 30 minutes.
3.Process cream cheese, sugar, sour cream, vanilla paste and lime rind until smooth. Add the eggs, 1 at a time, and process until just combined. Pour into the prepared pan with cooled biscuit base.
4.Bake for 50 minutes to 1 hour. The cake should be just set and the centre should wobble slightly. Open the oven door slightly and leave ajar to allow the cake to cool in the oven for 2 hours. Transfer the cake after two hours to a cooling rack and let it set outside until it reaches room temperature. Transfer to the refrigerator and refrigerate overnight. Serve with fresh or marinated fruit or even a fruit compote.

2 Comments Add yours

  1. jevbert! says:

    Looks amazing! Great post!

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