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Smoked Almond and Sour Cream Cheesecake

Serves 6-8


  • 60g water cracker biscuits, crushed
  • 100g smoked almonds, finely chopped
  • 60g Australian butter, melted
  • 2 rashers lean bacon, finely diced
  • 1 onion, finely diced
  • 3 eggs
  • 500g Australian curd-style cottage cheese
  • 200ml Australian sour cream
  • 1/2 cup white wine
  • salt and ground black pepper, to taste
Download Recipe (PDF)


  1. Combine crust ingredients and press into the base of a buttered and lined 20cm springform pan. Refrigerate while preparing filling. Cook bacon and onion in non-stick frypan until bacon is crisp, then drain on absorbent paper. Beat eggs and cheese together until smooth then fold through remaining ingredients. Pour into crust and bake at 180C for one hour. Turn off oven and leave for a further 30 minutes. Refrigerate before serving.


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