This is a baked cheese cake and was first made by one of Quirky’s siblings, a very good if somewhat infrequent cook. The recipe hails from the Sydney County Council in the 1960s.
This version comes from a handwritten recipe from a family cookbook. I have left the measurements in Imperial, as this rather adds to the charm of the recipe. They can be easily converted.
I would suggest using vanilla extract or vanilla paste, and would also recommend the use of a food processor.
I/2 lb plain sweet biscuits
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
3 oz butter
Cream Cheese Filling
1 lb cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
1 carton (1/2 pint) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar
Crush biscuits very finely and add nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.
Press firmly into greased 8″ springform tin bringing mixture within 1/2 ‘ from the top of the tin.
Put cream cheese, sugar, vanilla and lemon juice in a bowl and beat well. Add eggs one at a time, beating after each addition.
Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees for 30 minutes. Remove from oven.
Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.
Cool, then store in refrigerator for at least 6 hours or overnight.
Decorate with sugar frosted fresh fruit and chocolate leaves. I used cherries, strawberries and black grapes for this particular birthday cheesecake. To make the sugar frosted fruit, coat fruit in lightly beaten egg white then dip in caster sugar.
To make the chocolate leaves, dip camellia leaves in melted dark chocolate, leave to set in the fridge, then gently peel away the leaves leaving the chocolate imprint intact.
Serves 10 -12.