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International Recipe : Sour Cream Cheesecake

16 servings

An easy-to-make cheesecake that is dense and creamy but refreshing with a zesty orange flavor throughout.



  • 250g Graham cracker crumbs
  • 60g chopped walnuts
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 150g unsalted butter, melted


  • 500ml sour cream
  • 750g (3 blocks) cream cheese, room temperature
  • 3 eggs, lightly beaten
  • 200g granulated sugar
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 1 orange, for finely grated zest


  • 1 can strawberry pie filling
  • 1 punnet fresh strawberries


  1. Preheat oven to 160 degrees C. To make the crust, combine the crumbs (made by crushing crackers with a rolling pin), walnuts, brown sugar and cinnamon. Add the butter and toss to combine.
  2. Reserve 6 tbsp of the crust to sprinkle on the top of the cheesecake; press the remaining crust evenly unto the bottom of a 23cm (9”) spring-form pan and 2cm (1”) up the side. Chill in the refrigerator until ready to use.
  3. To make the filling, process the sour cream, cream cheese, eggs, sugar and salt in a blender or food processor until very smooth. Add the vanilla extract and orange zest and process just to blend.
  4. Pour filling into the prepared base in the pan. Bake the cheesecake for 50 minutes in the preheated oven.
  5. Remove and sprinkle the reserved topping over the cake.
  6. Remove to the oven and bake until the filling is firm and the top is lightly golden, about 10 to 15 minutes more.
  7. Allow cake to cool completely before removing the side of the pan.
  8. Spread the strawberry pie filling on the cake and decorate with fresh strawberries. Refrigerate until ready to serve.

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Last Modified: 11/28/11.