Here’s something different for Christmas Day lunch. If you’re looking for an alternative to Christmas pudding, what about a cheesecake? Make this cheesecake festive for the day by decorating it with fresh and sugared fruit, and chocolate leaves.
The recipe hails from the Sydney County Council in the 1960s and it continues to be my go to recipe for cheesecake. What makes it really delicious is the sour cream topping!
You could make it using an electric mixer, but I find it really easy to make using a food processor.
225g plain sweet biscuits
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
Cream Cheese Filling
500g cream cheese
1 teaspoon vanilla extract or paste
1 tablespoon lemon juice
4 free range eggs
300 ml 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 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 sturdy leaves in melted dark chocolate, leave to set in the fridge, then gently peel away the leaves leaving the chocolate imprint intact.