Name: Classic Baked Cheesecake
Prep time: 90 min
Cook time: 90 min
Yield: 8
Ingredients: Biscuit Base:; 200g coconut biscuits , finely crushed; 100g butter , melted; Cheesecake Filling:; 500g LANCEWOOD® Full Fat Plain Cream Cheese , room temperature; 230ml castor sugar; 5ml vanilla essence; 10ml freshly squeezed lemon juice; 5ml lemon zest , finely grated; 3large eggs; 250ml LANCEWOOD® Sour Cream; 45ml flour; Toppings:; 80g white chocolate; 45ml cream; 100g caramel , or toffee sauce; 30g fudge , chopped; 100g fresh mixed berries; 60ml berry coulis; 45ml peanut butter , melted; 40g milk chocolate , melted; 30g peanut brittle , chopped

8 Serves/Makes

Cooking Time: < 90 min

Ingredients

Biscuit Base:

200 g coconut biscuits , finely crushed

100 g butter , melted

Cheesecake Filling:

500 g LANCEWOOD^® Full Fat Plain Cream Cheese , room temperature

230 ml castor sugar

5 ml vanilla essence

10 ml freshly squeezed lemon juice

5 ml lemon zest , finely grated

3 large eggs

250 ml LANCEWOOD^® Sour Cream

45 ml flour

Toppings:

80 g white chocolate

45 ml cream

100 g caramel , or toffee sauce

30 g fudge , chopped

100 g fresh mixed berries

60 ml berry coulis

45 ml peanut butter , melted

40 g milk chocolate , melted

30 g peanut brittle , chopped

Method

Preheat the oven to 150^oC. Line a 20 cm in diameter springform pan with baking paper.

Crust:
Mix the biscuits and butter together. Press firmly into the bottom of a springform pan. Refrigerate while making the filling.

Filling:
Spoon the cream cheese into a bowl and beat until smooth. Add the castor sugar, lemon zest and vanilla and mix well. Beat in the flour.

Add the sour cream and lemon juice and mix well until smooth. Scrape down the sides of the bowl and mix again.

Beat in the eggs, one at a time.

Pour the mixture onto the chilled crust and smooth the top. Tap the tin on the counter a few times to remove any air bubbles.

Fill a large roasting dish halfway with boiling water and place at the bottom of the oven, then place the cheesecake on the middle shelf.

Bake the cheesecake for 75 minutes, then switch off the oven and open the door slightly (place a wooden spoon between the door and the oven to keep it ajar) and allow to cool for 2 hours to room temperature. Cooling the cheesecake slowly like this prevents it from cracking.

Refrigerate the cheesecake overnight.

Toppings:
To make the white chocolate ganache, finely chop the chocolate and add the cream. Heat in a double boiler (on in the microwave at 15 second intervals) until smooth. Do not overheat.

Slice the cheesecake into 8 equal slices. Decorate 2 slices with the white chocolate ganache. Drizzle peanut butter and melted chocolate onto another 2 slices, then top with chopped peanut brittle. Top another 2 slices with fresh berries and berry coulis. Decorate the remaining 2 slices with caramel/toffee sauce and pieces of fudge.

Arrange the slices on a platter and enjoy! Serve immediately or refrigerate for up to 4 days.

HINTS & TIPS:
The peanut brittle will become sticky in the fridge, so add it just before serving.

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Classic Baked Cheesecake