This recipe was shared on 30th July 2013 under the title: 1964: The Year-I-Learned-Everything-I-Know
You will read on that blog how I come to love cheesecake. By the way, this recipe is not at all sickly sweet and that’s why I love it so much.
Wonderful Baked Cheesecake
750 g (1-1/2 lb) packaged cream cheese (soften at room temperature)
1 cup sour cream
1 teas vanilla
1/2 cup castor sugar (you can use a little more but I do not like it too sickly)
juice and rind of one lemon
1 good tablespoon SR flour
20cm (8″) crumb crust: 185g plain sweet biscuit crumbs and 90g (3 oz) butter. Combine in food processor and press into 20cm springform pan (or similar) and refrigerator until ready for cheese mixture.
Beat cream cheese and sour cream until soft, add vanilla. Beat eggs until thick beating in sugar gradually. continue beating while adding cheese mixture in small portions, mixing each time until smooth. Mix in lemon rind and juice. It will be quite runny but will set in the oven. Spread into crumb crust,
Bake in moderate oven 190 celsius (375 fahrenheit) 35-45 minutes. Turn oven off and cool in oven with door ajar (to avoid cheesecake cracking). Refrigerate. Just before serving top with whipped cream and strawberries or simply sprinkle with cinnamon or nutmeg.