prep: 20mins
cook: 55mins
serves: 10-12


  • 250g plain sweet biscuits
  • 1/4 cup walnuts (30g)
  • 80g butter, melted
  • 500g cream cheese, cubed and softened
  • 1 1/4 cups Bulla Sour Cream
  • 3/4 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely grated orange rind
  • 3 extra large eggs
  • blueberries, mint leaves, honey or maple syrup for drizzling (optional), to serve

Baked Sour Cream Cheesecake with Blueberries


  1. Preheat oven to 160°C (140°C fan-forced). Place biscuits and walnuts in a food processor and pulse until fine crumbs form. Add melted butter, mixing until well combined. Press into a lined 22cm spring form pan. Cook for 10 minutes and set aside to cool.
  2. Place cream cheese, Bulla Sour Cream, sugar, vanilla and orange rind in a large bowl of an electric mixer and beat until smooth. Add eggs one at a time until well incorporated.
  3. Pour mixture over biscuit base and bake for 45 minutes. Turn oven off and allow cheesecake to cool in the oven with door ajar until room temperature. Cover and transfer to a fridge.
  4. To serve, sprinkle blueberries and mint leaves over top of cheesecake. Drizzle with honey or maple syrup if desired, alternatively simply dust with icing sugar.

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