Baked lemon cheesecake with tamarrilo topping

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!