SOUR CREAM CHEESECAKE

This is a very nice cheesecake. One that I really like because it is not overly sweet. My husband made it for me to take to work to celebrate a colleague's birthday. I have to admit that everybody loved it. Thanks mate!

INGREDIENTS

250g plain sweet biscuits
125g butter, melted
300g fresh blueberries
Filling
250g cottage cheese
250g cream cheese
2 tsp finely grated lemon rind
3/4 (165g) caster sugar
3 eggs
1 cup (240g) sour cream
1/4 cup (60ml) lemon juice

METHOD:
Process biscuits until fine. Add butter, process until combined. Press mixture over base and side of 22cm springform tin. Place tin on oven tray, refrigerate 30 minutes.
Preheat oven to 160°C.
Make filling by sieving cottage cheese into medium bowl, add cream cheese, rind and sugar. Beat with electric mixer until smooth, beat in eggs, one at a time, then sour cream and juice.
Pour filling into tin, bake about 1 1-4 hours. Cool in oven with door ajar.
Refrigerate cheesecake 3 hours or overnight.
Top cheesecake with blueberries. 

Dust with sifted icing sugar, if desired.

Serves 12