• 250g sweet plain biscuits (such as granita, digestives, gluten free anzac or plain biscuits)

• 125g butter, melted

• Pinch of salt

• 500 grams cream cheese (room temperature)

• 250 grams smooth ricotta

• 300 ml full fat sour cream

• 2 tablespoons custard powder

• 200 grams caster sugar

• 3 eggs

• 1 tablespoon lemon juice

• 1 teaspoon vanilla

If you haven’t done so already, remove the cream cheese from the fridge. If you forget, remove the cream cheese from the packaging and place on a microwave safe plate. Heat ever so slightly in the microwave on the melt setting. 

As a general rule you just want to combine the ingredients to a smooth consistency. You don’t need to incorporate air into the mixture. An over-aerated mixture will result in the cheesecake cracking as it sets and rises the mixture will accommodate the inflation by cracking on top. It’ll taste just like its uncracked counterpart but it won’t look as good. 

1. Preheat the oven to 160ºC (fan forced oven). Grease the sides of a 24cm springform baking tin with cooking spray. Line the base of the baking tin.

2. Blitz the plain biscuits. Add the melted butter and salt to the biscuits and blitz again until well combined.

3. Press the biscuit mixture into the bottom of the round springform baking tin. Using the back of a metal tablespoon push some of the biscuit crumbs into the base of the baking tin. Place in the fridge whilst you prepare the cream cheese mixture.

4. Using a stand mixer with the paddle attachment fitted or using a hand mixer add the cream cheese and ricotta. Beat until smooth. Add the sour cream and custard powder and beat until combined.

5. Then add the sugar and eggs and mix until well combined. 

6. Lastly add the lemon juice and vanilla and mix well.

7. Pour the cheesecake mixture into the baking tin and use the back of a metal spoon to smooth over the top.

8. Carefully place the baking tin into the oven and bake for 60 minutes, until the center is firm but slightly wobbly (like set jelly). The top will slightly brown. To try and prevent the top from splitting during the cooling process, open the oven door but leave the cheesecake in the oven to cool. You can also carefully loosen the top edges of the cheesecake away from the sides of the baking tin. 

I dust the top of my cheesecake with icing mixture and serve with fresh, poached berries or poached prunes. Or fresh strawberries and caramel. Delicious!!!