Americans adore cheesecakes, especially the version they lay claim to, the New York cheesecake. Creamy, smooth and dense, this style of cheesecake often has a rich sour cream topping.
250g plain sweet biscuits, broken into pieces
100g butter, melted
Freshly grated nutmeg, to dust
Passionfruit pulp, to serve
750g cream cheese, at room temperature
150g castor sugar
2 eggs, at room temperature
1 tbsp lemon juice
370g (1½ cups) sour cream
2 tbsp castor sugar
¼ tsp natural vanilla extract
1. Preheat the oven to 190C. Lightly grease a round 23cm spring-form cake tin.
2. Place the biscuits in a food processor bowl and process to fine crumbs. Add the butter and process until combined. Use a flat-based glass to press the crumb mixture evenly over the base and side of the greased tin, coming 5cm up the side. Refrigerate while making the filling.
3. To make the filling, use an electric mixer to beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice. Pour the cream cheese mixture over the biscuit base and use a spatula to spread evenly. Bake for 30 minutes or until just set. Remove from the oven and set aside to cool to room temperature.
4. Increase the oven to 220C. To make the topping, use an electric mixer to beat the sour cream, sugar and vanilla until smooth. Pour over the cooled cheesecake and use a small spatula to spread evenly. Bake for 3 minutes or until glazed and shiny. Transfer to a wire rack and cool completely in the tin. Cover and refrigerate overnight.
5. Dust the top of the cheesecake lightly with nutmeg and spoon over some passionfruit pulp. Serve immediately.