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San Francisco Cheesecake

San Francisco Cheesecake
I just love making this especially in the summer as there are so many different varieties of summer berries to put on top of the cheesecake. It looks stunning and tastes divine.

Preparation Time: 25 mins plus refrigeration

Cooking time: 35 mins

Serves 8


160g digestive biscuits

90g butter, melted

900g cream cheese

200g caster sugar

2 tbsp plain flour

3 large eggs, 1 egg yolk

200ml sour cream

1 tsp lemon zest

1 tsp lemon juice

Summer berries

For the topping:

200ml sour cream

1 tbsp caster sugar

1 tbsp lemon juice


Grease a 23cm springfrom tine and line the base with baking paper.  Place the biscuits and melted butter in a food processor and pulse until the mixture comes together.  Press the crumb mixture into the base of the tin.  Refrigerate for 30 mins, then bake in a heated oven 180ºC.

Place the cream cheese, sugar and flour in a bowl and beat until creamy and well combined.  Add the eggs and yolk one at a time, then beat in the sour cream, vanilla extract, lemon zest and juice.  Beat for 2 minutes, until the mixture is light ad fluffy.

Spoon the mixture onto the cheesecake base and smooth the top.  Bake for 10 mins, then reduce the heat to 120ºC and bake for a further 25 mins.  Turn off the oven and allow the cheesecake to cool inside.  Combine the topping ingredients and spread over the top of the cheesecake.  Refrigerate for at least 6 hours. To serve, cut the cheesecake into slices, sprinkle with berries and dust with icing sugar if desired.

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