Ingredients
- 250 g butternut cookies
- 1 teaspoon mixed spice
- 100 g butter, melted
Filling
- 500 g cream cheese
- ⅔ cup caster sugar
- 1 teaspoon vanilla essence
- 1 tablespoon lemon juice
- 4 eggs
Topping
- 1 cup sour cream
- ½ teaspoon vanilla essence
- 3 teaspoons lemon juice
- 1 tablespoon caster sugar
- nutmeg for sprinkling
Method
1. Line base of a 20 cm round springform cake tin with foil, brush with oil. Place biscuits in food processor, process for 30 seconds or until finely crushed, transfer to a medium bowl. Add spice and butter, stir until crumbs are all moistened. Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
2. To make filling: Preheat oven to moderate 180°C. Using electric beaters, beat cream cheese until smooth. Add sugar, essence and lemon juice, beat until smooth. Add eggs, one at a time, beating well after each addition.
3. Pour mixture into prepared tin, bake 45 minutes or until cheesecake is just firm to touch. Remove from oven.
4. To make topping: Combine sour cream, essence, juice and sugar in bowl. Spread over hot cheesecake. Sprinkle with nutmeg, return to oven for a further 7 minutes. Cool, refrigerate until firm.
