A fresh and delicious recipe that turns your cheesecake into a flavour explosion. This is a beautiful dessert that everyone will love.
1 cup biscuit crumbs
1/4 cup sugar
2 tbsp butter, melted
500g cream cheese
3/4 cup sugar
1 tbsp lemon juice
2 tsp vanilla
1 pinch salt
3 cups sour cream
3 cups of in season seedless grapes
1/4 cup icing sugar
Preheat oven to 160°C. Grease a 20-22cm spring form pan.
In a bowl, stir together the biscuit crumbs, sugar and butter until well combined. Then, press the mixture onto the bottom of the spring form pan.
Bake for 8 to 10 minutes or until set. Leave to cool completely.
In large bowl, beat the cream cheese until softened. Gradually beat in the sugar until smooth. On a low speed, beat in eggs, one at a time. Blend in lemon juice, vanilla and salt, then sour cream. Pour over baked, cooled crust.
Set the spring form pan into a larger pan and pour enough hot water into larger pan to come 2.5cm up the side of the spring form pan.
Bake for 1 1/4 hours or until edge is set and centre still jiggles slightly. Turn off the oven.
Run a knife around edge of the cake. Then, pop it back in the oven and let it cool for one hour. Remove from the water and transfer to a wire rack and let cool completely.
Top cooled cheesecake with grapes. Then, dust with icing sugar before serving.