Sunshine Cheesecake
A creamy, lemony cheesecake that plays off the cinnamon flavoured graham crackers that make up it’s crust. If you want a fail-proof cheesecake that will impress your guests and family over the holidays – this is it.
Serves
4
Cooking Time
1hr 15 min
Cuisine
Western
Ingredients for Base
- 1½ cups fine graham cracker crumbs or ginger snap crumbs
- Grated zest of 1 orange
- 2 tbsp. castor sugar
- 125 grams unsalted butter, melted and cooled
Instructions
- Mix together all the ingredients and press onto the base and two-thirds up the sides of a 22-cm springform pan.
- Bake for eight minutes at 190C/375F and cool.
Ingredients for Filling:
- 1½ cups cream cheese, softened at room temperature
- ¾ cup castor sugar
- 3 eggs
- 1 cup sour cream
- 3 tbsp. custard powder
- ¾ cup orange juice, mixed with 1 tbsp. Grand Marnier or Cointreau
- 1 tbsp. grated orange zest
- 1 tbsp. orange essence
- Orange slices, orange zest and tasted almond slices, to decorate
Instructions
- Beat cream cheese and sugar until smooth. Add eggs, one at a time. Add sour cream, custard powder, orange juice, orange zest and essence. Mix until smooth.
- Pour into the pan. Bake at 190C/375F for 15 minutes and reduce to 170C/340F for an additional 50 to 55 minutes until the centre sets.
- Cool overnight.
- Decorate with orange slices, orange zest and almond slices.
