In Easter

Serves 12



  • 150g butter, melted and cooled
  • 250g ginger biscuits
  • 150g caster sugar
  • 3 Tbsp corn starch
  • 900g cream cheese, room temperature
  • 2 XL eggs, room temperature
  • 125ml sour cream, room temperature
  • 1 Tbsp Staffords Vanilla Extract
  • Zest of 1 lemon
  • ⅔ cup Staffords Lemon Curd, chilled
  • Seasonal berries, for serving



  1. Preheat oven to 180°C.
  2. Grease and line the bottom and sides of a 24cm springform cake tin
  3. Pulse ginger biscuits in a food processor until fine crumbs form. Add butter and pulse until mixture is the consistency of wet sand.
  4. Lightly press biscuit mix into the base of the prepared tin and bake for 10-12 minutes. Remove from the oven and leave to cool.
  5. Pulse sugar and corn starch in food processor. Add cream cheese and pulse, occasionally scraping down sides, until smooth.
  6. Crack in the eggs and mix well.
  7. Finally add the sour cream, vanilla and lemon zest. Pulse until smooth and well combined.
  8. Scrape filling into cooled crust and bake cheesecake until edges are set but center is still a bit wobbly, 45 minutes.
  9. Let cheesecake cool at room temperature.
  10. Spread cheesecake with lemon curd and then place in the fridge overnight or for a few hours until nice and cool and well set.
  11. Serve slices topped with fresh berries.
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