• 120g ginger nut biscuits, processed to a crumb
  • 50g butter, melted
  • 500g cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 2 eggs, room temperature
  • 1/4 cup (60ml) sour cream
  • Zest from 1 blood orange (or other citrus fruit)
  • 2 tablespoons blood orange juice
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 325°F. Combine ginger nut crumbs with melted butter in a small bowl then divide among four 10cm lightly greased spring form tins. Use a teaspoon to press crumb mixture evenly and firmly into the bottoms and partway up the sides of the tins. Chill until ready to use.
  2. Assemble mixer using scraper beater. Add the cream cheese and sugar. Slowly turn the mixer to CREAMING/BEATING setting and beat for 2 minutes or until smooth Turn the dial to LIGHT MIXING and add. Add the eggs, sour cream, citrus zest, juice and vanilla. Mix well.
  3. Fill the tins 3/4 full with the cheesecake mix and loosely cover with foil. Place them on a tray in the oven.
  4. Bake for 20–25 minutes or until the cakes are firm and set.
  5. When cooking has completed, carefully remove cheesecakes and let sit at room temperature.
  6. Prepare topping by combining sour cream,sugar,citrus zest and juice. Divide topping evenly over each cheesecake and chill completely before serving.