Cheesecake (New York)

Test

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crush biscuits into small pieces (if using a food processor, pulse, you don't want a powder). Next chop macadamia's in half or quarters (small but not as fine as biscuit or flavour gets lost).

Step 2

Chop macadamia's in half or quarters (small but not as fine as biscuit or flavour gets lost).

Step 3

Add the macadamia's and melted butter to the crushed biscuits and mixed until combined well.

Step 4

Pour mixture into a 24cm springform tin and press firmly into based evenly with a spoon. Refrigerate for 30mins.

Step 5

Preheat oven to 180°C / 160°C fan-forced.

Step 6

Beat cheese, rinds and sugar in medium bowl with electric mixer until smooth.

Step 7

Beat in eggs, one at a time, then the sour cream and juice.

Step 8

Mix until combined only, do not over whip else the top will split while baking.

Step 9

Bake for 1 hour 10 mins on middle shelf. Check regularly to ensure top is not burning, but don't open the oven.

Step 10

Once time is up, turn off the oven but DO NOT OPEN THE DOOR. Let the cheesecake sit in the oven for at least 30 minutes to slowly cool down. The slower it cools down the less likely it will spit on top.

Step 11

Put berries, lemon juice, and splash of water in a dauce plan and let it simmer.

Step 12

Meanwhile, add the gelatine to remaining water and stir until fully dissolved.

Step 13

Add the gelatine to the berries and bring to the boil, stirring occasionally so it doesn't burn.

Step 14

Once thickened, pour Berry topping into a bowl submerged in a bowl of ice water to cool. Once cold to touch (luke warm is fine), pour over the top of the cheesecake.

Step 15

Refrigerate for 1-2 hours before serving, or until very topping has set.