Baked custard cheesecake

Method

• Preheat oven to 180°C
• Grease and line the base of a 22cm round loose-bottomed spring-form cake tin.
• Melt the butter and add the crushed biscuits.
• Press the biscuit mix into the tin. Use a large spoon to smooth out the base, and push the mixture half way up the side of the tin, making sure it is evenly distributed.
• Bake for 15 minutes, until the base has turned golden brown, then remove from the oven.
• Beat the cream cheese for at least three minutes; then add the custard powder and sugar. It can take up to five minutes of beating to get a smooth, fluffy cream cheese mixture.
• Add the eggs one at a time, beating enough after each egg to get it smooth — do not over-beat.
• Add the lemon juice and cream.
• Pour the mix onto the base in the tin. Smooth out using a spatula.
• Bake in the oven for 10 minutes, then turn the oven down to 140°C and cook for further 40 minutes.
• When cooked turn off the oven, leaving the door ajar to cool.
• After 10 minutes remove to cool on a wire rack.
• Before adding the sour cream topping, completely cool the cake and refrigerate, approx 3-4 hours.
• Heat the oven to 150°C and mix the topping ingredients.
• Pour the topping over the cheese cake and bake for 10 minutes then cool on a wire rack.
• Refrigerate until ready to serve.

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