Christmas Cheesecake

All decked out for Christmas with a puddle of strawberry syrup, a ruffle of whipped cream and mint leaves.
  • Prep time 25 mins
  • Cook time 80 mins
  • Yields 12–14
Kitchen-friendly Mode
Kitchen-Friendly Mode
  • Recipe Attribution Ruth Hellerud-Brown


  • 3 cups Oreo cookie crumbs
  • 1/2 cup melted butter
  • 5 egg whites
  • 1/4 cup sugar
  • 1 pound cream cheese
  • 5 egg yolks
  • 2/3 cup sugar
  • 3 Tbsp lemon juice
  • 1/4 cup flour
  • 1 tsp vanilla
  • 1 cup sour cream
  • 2 cups sour cream
  • 1 tsp vanilla
  • 2 Tbsp sugar


  • measuring cups and spoons
  • small bowl
  • electric mixer or whisk
  • 2 bowls
  • 9" springform pan


  1. Preheat oven to 325° F.
  2. In a small bowl, mix together the Oreo crumbs and melted butter. Press mixture into springform pan, coming half-way up the sides.
  3. Beat egg whites until they form stiff moist peaks. Gradually beat in 1/4 cup sugar and refrigerate.
  4. In another bowl, beat cream cheese until it's softened. Add in egg yolks, one at a time. Gradually beat in the remaining ingredients. 
  5. Fold in egg whites and pour into cake pan. Bake at 325° F for 1¼ hour. Check cake and if still soft in the middle, bake an extra 5–10 minutes.
  6. Mix together the topping ingredients until smooth.
  7. After cheesecake is baked, spread topping over cheesecake and bake for another 5 minutes. 
  8. Let cake cool in the springform pan before removing the ring.
  9. Serve cheesecake with your favourite topping. For Christmas, edge with a ruffle of whipped cream and garnish with  mint leaves. Serve with a puddle of homemade strawberry syrup.

You may only need half the topping if you only want to dress your cake with a thin layer of topping.

Leave a comment. All fields required.


No comments

Want to save recipes for later?
Sign up for a BT account!