Baked Cheesecake (New York-style)

Crust:

Filling:

Topping*:

Crust:
Preheat the oven to 240°C. Line a 20 cm in diameter loose bottomed or springform pan with baking paper. Make sure the baking paper is 2 cm higher than the pan collar. Mix the crushed biscuits and melted butter together. Press firmly into the bottom of the prepared pan. Refrigerate until needed.

Filling:
Break the cream cheese up into smaller pieces using a fork. Add the cultured cream and the eggs and beat until smooth. Add the sugar a little at a time and beat well after each addition. Add the vanilla essence and the lemon zest and mix through. Sift in the corn flour while beating.

Wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray.  Fill with 1 cm boiling water. (This will prevent the cheesecake from cracking). Spoon the mixture on top of the biscuit crust and lightly tap the pan to even the mixture out.

Bake for 10 minutes. Lower the heat to 110°C and bake for a further 30 minutes. Switch off the oven and leave to cool in the oven.

Remove from oven and cool completely. Refrigerate for 2 – 3 hours or preferably overnight. Remove from the pan. Spread the chocolate mixture on top of the cheesecake. Top with fresh berries of your choice.

Topping:
Mix the melted chocolate and cream together until smooth. Spread on top of the cheesecake. Top with fresh berries of your choice.

*Variation:
Fig and caramel topping with chocolate drizzle:
Half a can of Caramel treat 
90 g dark chocolate, melted
fresh figs or pears, sliced 

Warm the caramel slightly and then beat with an electric beater until smooth. Spread on top of the cheesecake. Drizzle with melted chocolate and top with fresh figs.