Baked Lemon Sour Cream Cheesecake
Preparation: 15 min.
Cooking: 60 min.
Total: 75 min.
- 2 Cup breadcrumbs
- 1/4 Lb unsalted butter , melted
- 1/2 Lb cream cheese , softened
- 1/2 Lb small curd cottage cheese
- 3 eggs
- 3/4 Cup sugar
- 2 3/4 Tbsp cornflour
- 3/4 Lb lowfat sour cream
- 2 tsp lemon zest
- 2 Fl Oz lemon juice
- 5 3/4 Fl Oz whipped cream (optional)
- 1/2 tsp ground nutmeg (optional)
Preheat oven to 325 ℉. Lightly grease a 20 inch springform tin. Cover base with foil and grease foil. Combine crumbs and butter in a small bowl and mix well. Press mixture over base and side of prepared tin and refrigerate until firm. Place cheeses in a medium bowl and beat with an electric mixer until well combined. Add eggs, one at a time, beating well after each addition. Beat in sugar and cornflour, then next 3 ingredients. Pour filling into crust and place tin in oven. Bake about 1 hour, or until just firm in center. Remove and let cool. Refrigerate several hours or overnight. Decorate with whipped cream and top with ground nutmeg, if desired.