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Citrus cheesecake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Creamy citrus cheesecake on a buttery biscuit crust.
Ingredients:
  • 250g pkt gingernut biscuits
  • 100g butter, melted
  • 750g cream cheese, softened
  • 3 tsp finely grated orange rind
  • 2 tsp finely grated lemon rind
  • 220g caster sugar
  • 3 Free Range Eggs
  • 200g sour cream
  • 60ml lemon juice
  • 3 oranges, peeled, segmented
  • 57.20 gm honey
  • Thyme sprigs, to serve
  • 240g sour cream
  • 40.00 gm caster sugar
  • 10.60 gm lemon juice
Instructions:
  • Preheat your oven to 180C while elegantly lining a 24cm springform cake pan with baking paper on both the base and sides.
  • Pulse biscuits in a food processor until they form fine crumbs. Add butter and pulse until mixture is well combined. Press biscuit mixture firmly onto the lined pan. Place pan on a baking tray and chill in the fridge.
  • Using an electric mixer, whip up the cream cheese, orange zest, lemon zest, and sugar until velvety in a bowl. Incorporate the eggs one by one, ensuring to mix well after each addition. Lastly, mix in the sour cream and lemon juice until fully combined.
  • Drizzle the creamy cheese mixture on top of the biscuit base in the pan. Bake for 1 1/4 hours or until it's almost firm. Let it rest for 15 minutes to cool down.
  • Combine sour cream, sugar, and lemon juice in a medium bowl for the sour cream topping.
  • Spread the luscious sour cream topping over the cheesecake, then bake until perfectly set for about 15 minutes. Let it rest for 15 minutes to reach the ideal temperature, then chill in the fridge until perfectly chilled.
  • Mix together the orange and honey in a small bowl. Drizzle the mixture over the cheesecake and garnish with a sprinkle of fresh thyme before serving.

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