Baked Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 165C fan forced, 180C non-fan forced and grease the base and sides of a 20cm springform pan.

Step 2

Mix biscuit crumbs, spices and melted butter and press firmly into the base of the springform pan.

Step 3

Bake for 10 mins then remove from oven and allow to cool slightly.

Step 4

Beat the cream cheese and the first 1/2 cup of sugar with electric beaters in a medium mixing bowl, until smooth and creamy and satiny.

Step 5

Add the eggs, lemon rind, lemon juice, and the vanilla if desired, and beat well until smooth and well mixed.

Step 6

Pour the mixture into the crust and bake uncovered for 20 – 25 minutes until the mixture is set (it should be cooked at this stage.) Set it aside to cool in the tin for 15 minutes.

Step 7

Meantime increase the oven temperature to 200C fan forced or 220C non-fan forced.

Step 8

Mix the sour cream, vanilla and the last 1/4 cup sugar together in a small bowl.

Step 9

After 15 minutes spread the sour cream mixture over the cooked cheesecake and return it to the hot oven for 10 minutes.

Step 10

Cool in the tin on a wire rack and chill in the fridge for 6 hours or overnight. Remove from tin and serve as is or top with fresh fruit before serving.