Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool
CRUST
- 150 g crushed tennis biscuits/Marie biscuit
- 50g ginger biscuits
- 70 g unsalted butter, melted
- 30ml sugar
- 1ml salt
FILLING
- 900 g full cream cream cheese, at room temperature
- 400 g castor sugar
- 45ml flour
- Zest of one lemon
- 10ml fresh lemon juice
- 2ml salt
- 6 large eggs
- 120 g sour cream
24cm spring form pan; Heavy-duty aluminium foil, roasting pan big enough in which to place spring form pan.
TOPPING
Roasted Berry Coulis (Make ahead)
- 450g berries
- 10ml castor sugar
- 3ml vanilla extract
Crust
- Preheat the oven to 180°C and set an oven rack in the lower middle position. Wrap a 23- or 25-cm spring form pan with one large piece of heavy-duty aluminium foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil. Spray the inside of the pan with non-stick cooking spray.
- In a medium bowl, combine the tennis biscuit crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 160°C (130°C fan). Boil a kettle
- Make the filling: In the bowl of an electric mixer fitted with the paddle attachment , beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Add the lemon zest, lemon juice, and salt. Beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 160°C (130°C). Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about ¾ up the side of the cake pan.
- Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (The centre should wobble just a bit when the pan is nudged; it will continue to cook as it cools).
- Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the spring form pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- Make the Berry Coulis: Place all ingredients in a roasting dish and roast at 180°C for 20 to 25 minutes. Strain through a sieve and set aside.
- For serving: Slice with a sharp knife, wiping the knife clean between slices. Serve with berry coulis.
- Storing:The cheesecake can be made and stored in the spring form pan in the fridge, tightly covered with plastic wrap, up to three days ahead of time.
