• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Biscuit Base (mix them together)
  • 200g digestive biscuits (crushed)
  • 50g cornflakes (crushed)
  • 50g almond flakes (toasted & crushed
  • 150g butter (melted)
  • Filling
  • 750g cream cheese
  • 180g icing sugar
  • 4 eggs
  • 1 lemon (Zest & Juice)
  • 250g sour cream or natural yogurt
  • 150g whipping cream
  • 1 tsp vanilla extract


  1. Press the biscuit base into a 23cm (9in) springform pan and set aside.
  2. Preheat oven to 150 degrees Celcius.
  3. For the filling, beat cream cheese and sugar till smooth and fluffy.
  4. Add in eggs one at a time, ensure everything is blended well.
  5. Add on the rest of the ingredients and mix well. Pour the batter into the pan.
  6. Bake in a hot water bath in the preheated oven for 45-50 minutes until the cake is firm.
  7. Switch off the oven; leave the cake in the oven with the oven door ajar for another 30 minutes.
  8. Remove cake from the oven and cool before refrigerating overnight.
  9. Unmold cake from the springform pan, garnish as desired.
  10. Serve.

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