Baked Cherries Cheese cake with sour cream
Baked Cherries Cheese Cake with Sour Cream
1. Lightly grease a 20cm springform tin and line the base with baking paper. Finely crush the 250g of plain sweet biscuits. Add melted butter and stir until the crumbs are all moistened.Press the crumbs firmly on the base and side. Refrigerate for 20mins.
2. Preheat oven at 180C. To make the filling, beat the 500g cream cheese until smooth. Add the 160g of castor sugar, 1 tsp of vanilla essence and 1 tbsp of lemon juice then beat until smooth. Add 4 eggs - one at a time and beat well. Pour over the crumbs and bake for 45mins.
3. To make the topping-combine the 250g sour cream, 1/2 tsp vanilla essence, 3 tsp lemon juice and 1 tbsp castor sugar in a bowl. Spread over the hot cheese cake and sprinkle some nutmeg and return to oven to bake for another 7 mins. Turn off the oven and leave to cool with the door ajar. Decorate with the cherries and refrigerate it until firm.
Pour the sour cream mixture over the hot cheese cake and bake for another 7mins. When cool, refrigerate until firm.
Pour the cream cheese mixture over the crumbs and ready to bake for 45 mins.
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