My Aussie friend Kris taught me how to make this cheesecake on her last visit to SA. I’m so over biscuit bases though, which is why I now use Donna Hay’s base – from MasterChef season 3. I’ve tried her cheesecake, and it’s not great – this one is much better – but her base wins.
Blend 1/3 cup ground almonds, 3/4 cup flour, 1/4 cup caster sugar and 90g softened butter together. Press into the base of a springform tin, and bake for 15 minutes at 150 degrees C.
Beat 3 eggs and 1/2 cup of sugar together in your mixer, until they’re creamy. (Add up to 1 cup of sugar if you want a sweeter cheesecake). Add 2 tubs of smooth cream cheese, 2 tubs of sour cream, 1 TBSP of vanilla essence, 3 TBSP of corn flour and 1/2 cup of lemon juice. Beat until its all well mixed and smooth and creamy.
Pour over the ready-baked base. You may have too much for one regular size tin – I often just bake the leftovers in a corningware dish for the kids. Put into the oven at 150 degrees C, for about 60 minutes – or until the middle of the cheesecake has set. Put an oven proof dish of water in the oven at the same time – this helps prevent the top from cracking.
Leave it in the oven to cool – also helps prevent cracking.
Decorate with fruit or drizzled chocolate or whatever tickles your fancy!