Cinnamon Sour Cream Cheesecake
I like to make this delicious cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.
Ingredients
Serves: 12
- 1 3/4 cups finely ground digestive biscuit crumbs
- 1/4 cup (30g) finely chopped walnuts
- 1/2 teaspoon ground cinnamon
- 125g melted butter
- 3 eggs
- 500g cream cheese, softened
- 1 cup (220g) white sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla essence
- 1/2 teaspoon almond essence
- 3 cups sour cream
Directions
Preparation:30min ›
Cook:40min ›
Extra time:5hours chilling ›
Ready in:6hours10min
- Preheat oven to 190 degrees C.
- Mix biscuit crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 23cm springform pan.
- Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond essence. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
- Bake for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favourite fruit topping or glaze.
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Reviews and Ratings
Global Ratings:
(87)
Reviews in English (75)
excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm. - 15 Nov 2006 (Review from Allrecipes USA and Canada)
Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully. - 15 Aug 2005 (Review from Allrecipes USA and Canada)
Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe. - 02 May 2004 (Review from Allrecipes USA and Canada)