Make your own vinaigrette salad dressingDecember 13, 2016
New Elodie Details in stock – Hooded Towels and Bamboo Muslin BlanketsDecember 13, 2016
250g plain sweet biscuits
125g butter, melted
750g cream cheese, softened
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon rind
1 cup (220g) caster sugar
¾ cup (180g) sour cream
¼ cup (60ml) lemon juice
sour cream topping
1 cup (240g) sour cream
2 tablespoons caster sugar
2 teaspoons lemon juice
Process the biscuits until fine. Add butter, process until combined. Press the mixture over the base and sides of a 24cm springform pan. Place on an oven tray; refrigerate for 30 minutes.
Preheat the oven to 180°C (160°C fan-forced).
Beat the cream cheese, rinds and sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs, one at a time, then the sour cream and juice.
Pour the filling into the pan; bake for 1 hour 15 minutes. Remove from oven; cool for 15 minutes.
Sour cream topping
Combine all the ingredients in a small bowl. Spread over the cheesecake. Bake the cheesecake for a further 20 minutes; cool in oven with door ajar. Refrigerate the cheesecake for 3 hours or overnight before serving.