Tag Archives: summer dessert

Sour Cream Lemon Cake


250g softened butter

2 cups sugar

6 lightly beaten eggs

4 tsp finely grated lemon rind

2 cups flour

2 tsp baking powder

1 cup light sour cream

Glaze: juice of 1 lemon and ¼ cup sugar


Set oven to 1600C. Line and grease 20cm spring-form tin.

Cream butter and sugar. Add eggs and lemon rind.

Fold in the flour and baking powder alternating with sour cream.

Mix gently until smooth.

Pour into tin. Bake for 1 hour.

Simmer lemon juice and sugar to make glaze.

Leave cake in tin and pour over glaze.

Recipe can be increased by 50% to make a 26cm cake:

Ingredients for larger cake:

375g softened butter

3 cups sugar

9 lightly beaten eggs

6 tsp finely grated lemon rind

3 cups flour

3 tsp baking powder

11/2 cup light sour cream

Glaze: juice of 2 lemon and ½  cup sugar

Cake takes about 1 hr 20mins to 1 hr 30mins to cook at this size



Super easy cheesecake

My husband loves cheesecake, in fact it’s his favourite dessert and I love baking but in 20 years I had never made him a cheesecake – bad wife! So I finally decided to make him one when we were going camping…yeah odd time to make a cheesecake but we had recently bought a camping fridge and think I was excited to try it out. Of course, I was also packing for camping with a busy 3 year old at home so something had to give. At this point I channelled one of my good friends who likes to type ‘easy’ when she searches for recipes on google and so it was that I found what I think is one of the easiest cheesecakes to make.

I think what has put me off making cheesecake previously is the use of gelatine. However, this recipe uses Tarurua Cheesecake Filling which I imagine is only available in NZ but am sure if little old NZ has a cheesecake filling that most everywhere else would too.

I have since discovered that not all cheesecakes use gelatine and even been brave enough to make cheesecakes from scratch but if I am in a rush this is my go-to cheesecake.

Super easy cheesecake recipe



1 packet (200g) of biscuits – can be any flavour so go as crazy as you like or keep it traditional with plain buscuits – finely crushed in a kitchen whizz or the old fashioned way in a plastic bag with a rolling pin. A good stress release.

90g butter

If I am going with a traditional cheesecake I might add some lemon rind to the base and/or about 1/3 cup coconut to the base. If adding coconut use a few less round wines.


Tararua cheesecake filling ( available in NZ, am sure other countries have this product if its made its way to little old NZ )

Any flavoured yoghurt

Anything else you like to add to cheesecake


If you crushed biscuits in a kitchen whizz add butter and lemon rind (if using) and mix, otherwise mix all ingredients in a bowl.

Press into a 20cm ( or 23cm depending on how deep you like your cheesecake ) spring form tin.

Soften Tarurua Cheesecake Filling as per instructions on the pack and this is the bit I like as it makes it go further, add up to 500gm of any flavour yoghurt. I was just adding plain greek style and then putting berries on the top ( to make it super easy I was using berry sauce ) but just recently I tried other flavoured yoghurts and it was delicious.

I have also recently added glace ginger to the base and lemon yoghurt to the cheesecake filling with lychees on the side.

I can see I am going to have a lot of fun trying out variations on this recipe.