• CHRISTIAN MOM OF 4 | LOVER OF FAMILY, FAITH, FASHION & TRAVEL | CREATOR OF MUPPIE LOUNGE

Sour-Cream Cheesecake

This has always been my absolute favourite cake. Well this and carrot cake, but cheesecake is my downfall. I never say “no thanks” to a baked cheesecake. One of our friends turned forty and he is one of those people who just has everything, so what to get a guy that just turned forty? Bake him a cake! Your favourite cake.

I’ve had this recipe for the past I don’t even know how long, maybe fifteen to twenty years. I don’t love the kitchen but I’ll bake this cake every day. The recipe is in the You Let’s Cook Book 4 so if you have this book you will find it on page 21. The author is Carmen Niehaus.

 

Sour-Cream Cheesecake

Crust

  • 1 Packet Tennis biscuits, crushed.
  • 125 ml melted butter.

Filling

  • 4 Jumbo eggs
  • 250 ml sugar
  • 60 ml vanilla essence
  • 3 tubs smooth cottage cheese (250 ml)
  • 1 container cream (250 ml)
  • 125 ml cake flour

Topping

  • 1 container sour cream (250 ml)
  • 45 ml castor sugar
  • 5 ml vanilla essence

To Bake

Preheat the oven to 180 degrees. Grease a 23 cm loose-bottomed cake tin. (I use spray and cook)

Mix the crushed biscuits and butter and press onto the base of the prepared tin.

whisk the eggs and sugar together until light and thick. Add lemon juice while beating continuously. Add the cottage cheese, cream and cake flour. Continue mixing.

Turn the mixture into the prepared tin. Bake for 10 minutes and then reduce the heat to 140 degrees and bake for another hour or until the filling is firm, but slightly soft in the centre. Leave cake to cool. Remove cake from the tin when it is cold and transfer to a serving platter.

Mix all the ingredients for the topping and pour over the cake. Add some fresh fruits to the top. (optional)

And just like that you will have a delicious baked cheesecake to solve all the problems in the world in just one bite for at least as long as the cake lasts.

Enjoy.

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