Name: Bistro cheesecake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10
Ingredients: 160 gram plain sweet biscuits, coarsely broken; 1/2 cup (60g) almond meal; 1/4 cup (60ml) thickened cream; 75 gram butter, melted; 1/2 teaspoon ground nutmeg; Cream cheese filling; 750 gram cream cheese, at room temperature; 2/3 cup (150g) caster sugar; 2 eggs; 1 lemon, grated rind; 1 tablespoon lemon juice; Vanilla topping; 1 1/2 cup (360g) sour cream; 2 tablespoon caster sugar; 1/2 teaspoon vanilla extract

Bistro cheesecake

A family favourite, serve yourself up a big slice of the classic cheesecake recipe. This irresistible dessert has a beautiful buttery, crumbly crust, with a rich yet light, cream cheese filling.

Serves 10

Prep

30M

Cook

35M

Total

1H 5M

Ingredients

160 gram plain sweet biscuits, coarsely broken

1/2 cup (60g) almond meal

1/4 cup (60ml) thickened cream

75 gram butter, melted

1/2 teaspoon ground nutmeg

Cream cheese filling

750 gram cream cheese, at room temperature

2/3 cup (150g) caster sugar

2 eggs

1 lemon, grated rind

1 tablespoon lemon juice

Vanilla topping

1 1/2 cup (360g) sour cream

2 tablespoon caster sugar

1/2 teaspoon vanilla extract

Method

1.Preheat oven to 190°C (170°C fan-forced).

2.Make crumb mixture: Using a food processor, process broken biscuits into fine crumbs. Transfer to a large bowl. Add almond meal, cream and melted butter. Mix until well combined.

3.Form cheesecake crust: Transfer crumb mixture to a 22cm springform pan. Using your fingers, spread and press crumb mixture firmly over base and 4cm up side of pan. Place in refrigerator to chill while making filling.

4.Make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice. Scrape into crumb crust, using a spatula to spread evenly. Bake 25-30 minutes, until very lightly browned. Cool to room temperature.

5.Make topping: Increase oven temperature to 220°C (200°C fan-forced). Using an electric mixer, beat sour cream, sugar and vanilla until smooth. Pour over cheesecake and spread evenly. Bake 5 minutes, until shiny. Cool. Refrigerate 6 hours or overnight. Remove from pan. Sprinkle with nutmeg to serve.