Whatshot

2026
All
September
2025
All
November
All
2024
All
June
All
April
All
2023
All
March
All
2022
All
2021
All
2020
All
March
All
February
All
2019
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
2018
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
2017
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2016
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2015
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
DHS
April
All
March
All
February
All
January
All
2014
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
KZN
May
All
April
All
March
All
February
All
January
All
2013
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2012
All
December
All
November
All
October
All
September
All
August
All
July
All

New York cheesecake

New York cheesecake

Date: 2016-02-26
INGREDIENTS

250g plain sweet biscuits

125g butter, melted

750g cream cheese, softened

2 teaspoons finely grated orange rind

1 teaspoon finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

1 cup (180g) sour cream

1 cup (60ml) lemon juice

sour cream topping

1 cup (240g) sour cream

2 tablespoons caster sugar

2 teaspoons lemon juice

METHOD

Process the biscuits until fine. Add butter, process until combined. Press the mixture over the base and sides of a 24cm springform pan. Place on an oven tray; refrigerate for 30 minutes.

Preheat the oven to 180¡C (160¡C fan-forced).

Beat the cream cheese, rinds and sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs, one at a time, then the sour cream and juice.

Pour the filling into the pan; bake for 1 hour 15 minutes. Remove from oven; cool for 15 minutes.

Sour cream topping

Combine all the ingredients in a small bowl. Spread over the cheesecake. Bake the cheesecake for a further 20 minutes; cool in oven with door ajar. Refrigerate the cheesecake for 3 hours or overnight before serving.