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.
Cooking Time
1hr 15 min

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


  1. Mix together all the ingredients and press onto the base and two-thirds up the sides of a 22-cm springform pan.
  2. 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


  1. 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.
  2. 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.
  3. Cool overnight.
  4. Decorate with orange slices, orange zest and almond slices.