The beauty of this cheesecake is that it’s so delicious, you can serve it on its own. 


  • 1kg Philadelphia cream cheese (room temperature)

  • 6 whole eggs

  • 335g castor sugar

  • 400g sour cream

  • Zest 2 lemons

  • 2 tbsp cornflour

  • 1/2 tsp salt


  • 1.

    Pre-heat the oven to 200C.

  • 2.

    Line the base and sides of a 22cm spring form tin with baking paper (glad bake is best). Leave the sides extending 2-3cm above the top.

  • 3.

    Cut the cream cheese into small pieces and place in a blender with the other ingredients. Blend until smooth.

  • 4.

    Pour into the prepared tin.

  • 5.

    Bake for 50-60 minutes until there is a slight wobble in the centre. The top of the cake should be dark brown.

  • 6.

    Leave to cool to room temperature before serving (around 2-3 hours).


Make sure you allow enough time for the cake to cool down, it needs around 2-3 hours. It’s best served at room temperature, not from the fridge.

Exclusive recipe created for Lifestyle by Mark Best, AEG Ambassador.

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