Sour cream cheesecake recipe

Prepare the cheesecake base
Add the biscuits and butter in a food processor and process until the ingredients are well blended. Press the biscuit and butter mixture on the bottom and sides (about 1 1/3 inch high) of a round 22 cm (9 inch) spring form pan. Refrigerate for about 30 minutes.

Make the cheese mixture
Add the Mascarpone, Philadelphia, sugar and lemon rind in a large bowl and mix well using a spoon. Beat with an electric mixer until you get a creamy mixture. Start adding the eggs, one at a time, while beating. Add the sour cream and lemon juice and beat more, until you get a smooth, creamy, uniform result.

Preheat oven to 160 C (140 C if fan forced).

Make the berry compote
Add the frozen berries, the lemon juice and sugar in a saucepan over medium heat and bring to a boil. Lower the heat and simmer for around 10 minutes, stirring occasionally, until you get a jam / syrup consistency. Remove from heat and set aside.

Bake the cheesecake
Pour the cream cheese mixture into the springform pan and bake for 75 minutes. Coll in the oven, with the door slightly open. Refrigerate for at least 3 hours.

When cold, pour the berry compote over the top and before serving, dust with icing sugar.