Ingredients
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1 packet plain biscuits (approx. 250g) - vanilla, malt or Krispies
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125g butter, melted
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Pinch ground cinnamon
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750g cream cheese, at room temperature
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3/4 cup caster sugar
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3 free range eggs
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2 teaspoons vanilla bean paste
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2 tablespoons lemon zest
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250g sour cream
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FOR THE ORANGE TOPPINGS
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1 large orange
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1/2 cup honey
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1/4 cup bourbon
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1/4 cup water
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Cinnamon stick, cardamom pods or star anise, if desired
Top this decadent zesty cheesecake with rich, sticky bourbon-soaked orange slices for a delicious baked treat. Serves 10-12
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Preheat the oven to 170°. Line the base of a springform cake tin with baking paper.
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Whizz or crush the biscuits to a fine crumb, then add the butter and a pinch of cinnamon. Press the crumbs into the base of the lined cake tin using the back of a spoon, and refrigerate until ready to bake.
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Beat the cream cheese and caster sugar using an electric beater for 4-5 minutes until smooth and silky. Add the eggs, vanilla and lemon zest, and beat for a further 2 minutes, then add the sour cream. Beat until creamy and smooth.
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Pour the cream cheese mixture over the biscuit base and smooth the top. Bake for 45-55 minutes, or until puffed and just set in the centre (it should still have a bit of a wobble). Allow to cool and settle before serving.
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To make the sticky oranges, cut the orange, skin on, into thin slices. Place in a pan and simmer with honey, bourbon, water and spices for 10-15 minutes, or until syrupy and the orange rind is tender.
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Decorate the cheesecake with the syrupy orange slices. Add freeze-dried, fresh, or frozen raspberries for an extra pop of colour.
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