Name: Baked Bistro Cheesecake with Sour Cream
Cook time: 115 min
Total time: 115 min
Yield: 10-12
Ingredients: 250g packet of plain sweet biscuits; 125g unsalted butter, melted; Ground nutmeg, to decorate; FILLING; 500g cream cheese, chopped; 1 cup caster sugar; 2 tsps finely grated lemon rind; 3 eggs; 1 cup sour cream; 2 tblsps lemon juice; TOPPING; 1 cup sour cream; 2 tblsps caster sugar; 2 tsp vanilla extract; TIP: Use a straight-sided glass to help press the biscuit crumb over the base and up the side of the pan.

Ingredients

250g packet of plain sweet biscuits

125g unsalted butter, melted

Ground nutmeg, to decorate

FILLING

500g cream cheese, chopped

1 cup caster sugar

2 tsps finely grated lemon rind

3 eggs

1 cup sour cream

2 tblsps lemon juice

TOPPING

1 cup sour cream

2 tblsps caster sugar

2 tsp vanilla extract

TIP: Use a straight-sided glass to help press the biscuit crumb over the base and up the side of the pan.

Method

Step 1

Invert the base of a 24cm round springform pan (base measures 23cm). Grease the base and side of the pan. Line the base with baking paper.

Step 2

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over the base and up the side of the prepared pan. Refrigerate while preparing filling.

Step 3

To make the filling, beat cream, cheese, sugar, and rind in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Whisk in sour cream and juice. Pour into biscuit crust. Smooth over top. Place the pan on an oven tray.

Step 4

Cook in a moderately slow oven (160C) for 55 minutes to 1 hour, or until just set. Cheesecake should still have a slight wobble. Transfer the pan to a wire rack. Cool to room temperature.

Step 5

To make the topping, stir sour cream, sugar, and vanilla in a medium bowl until smooth. Spread over the top of the cheesecake. Place the pan on an oven tray.

Step 6

Cook in a hot oven (200C) for about 5 to 7 minutes, or until the topping is just set. Transfer the pan to a wire rack to cool. Refrigerate for 6 hours, or overnight until firm.

Step 7

Serve cheesecake dusted with nutmeg.

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