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This colourful dessert served on a tree stump cake stand will have your guests oohing and aahing! Makes: one 22cm cheesecake Preparation time: 45 minutes Cooking time: 1 hour, 15 minutes
Oven temperature: 180°C .
CRUST
• about 150g digestive biscuits
• about 80ml butter
FILLING
- 750g cream cheese at room temperature
- 200g castor sugar
- pinch of salt
- zest of 1 orange
- 5ml vanilla essence
- 3 extra-large eggs
- 250ml sour cream
- fruit for topping (see below)
1. Preheat the oven. Spray a 22cm springform tin with non-stick spray and line the outside with foil. The cheesecake is baked in a water bath, so the foil prevents any filling from leaking out or water seeping into the cake. Crumble the biscuits, melt the butter and mix together. Line the base of the tin with the biscuit mixture to form a crust. Then bake for 10 minutes.
2. Beat together the cream cheese, castor sugar, salt, orange zest and vanilla until smooth. Add the eggs one at a time, beating well after each addition. Finally, beat in the sour cream and pour the mixture into the baked crust. Place the cheesecake in a baking dish filled with just enough hot water to reach halfway up the sides of the tin. Bake for 1 hour; check to see if it’s ready and bake for another 15 minutes, if necessary. Turn off the oven and let the cheesecake rest for another hour in the oven. Allow to cool and refrigerate overnight.
3. For the topping Instead of decorating
the cake with only one type of fruit, we
created a colour wheel on our rainbow
cheesecake. We used guava, raspberries,
strawberries, blueberries, purple pansies,
kiwi fruit, pineapple and gooseberries.
