Updated: Jun 10, 2020
That was the claim made by a recent guest after ordering my cheesecake a number of times! I couldn't be happier! So, here's the recipe and you can try it at home. Let me know what you think?
Makes 4-5 small cheesecakes
Approximately 30 minutes preparation time
1 packet tennis biscuits
100g butter (approximately)
1 tub of sour cream 453g
2 tub of cream cheese 227g per tub
1/8 cup (30 ml) lemon juice
1/2 cup of caster sugar
1 punnet of raspberries or cranberries
1 teaspoon of vanilla essence
a sprinkle of lemon rind (about half a teaspoon)
Crush 1/2 a packet of Tennis biscuits (or any coconut biscuits) and mix in about 100g of soft butter.
The biscuits should stick together when bunched in the palm of your hand.
Press into a greased cheesecake springform tin and place in the fridge for half and hour to harden.
Mix together sour cream, cream cheese and fresh cream.
Check the eggs and then beat them and add them to to the cream mix.
Add sugar and mix.
Add vanilla essence and lemon and mix.
Pour onto top of the biscuit.
Take half a cup of raspberries and pass them through a sieve.
Scrape the raspberry pulp into a piping bag and drop the pulp into a pattern on top of the cheesecake mix.
Fill a deep pan with water to the half way mark.
Add the cheesecake tins .
Bake at 150 degrees until the top is sealed and wobbly but is still a light color. Approximately 20 - 30 minutes