To finish off the dinner party shenanigans we had this sumptuous baked lemon cheesecake with a zesty sour cream and tamarillo topping.
Ingredients
150g malt biscuits
150g gingernut biscuits
150g melted butter
250g mascarpone
600g cream cheese
2 eggs & 2 egg yolks
Lemon zest x3 and the juice of 1
4 Tbsp flour
3/4 C sugar
Heat oven to 180 degrees celsius, line the bottom of a cake tin, preferably one with removable sides, with baking paper. Blend the biscuits and butter in a food processor till smooth and line the bottom of the tin then chill.
Whisk the remaining ingredients in a bowl and pour into tin. bake for 40 minutes or until the cheesecake has formed yet still wobbly. Another way to test is to have a slightly doughy knife when pricking the middle. Turn oven off and leave in to cool.
Topping
150ml sour cream
1/2 lemon juice
6 tamarillos
Mix sour cream with lemon juice and spread on top of cheesecake. Remove centres of tamarillos into a bowl and top the cheesecake with it. Either place in the fridge to chill or eat straight away!
