Baked Cheesecake with Sour Cream

Method

1. Lightly grease a 20 cm (8 inch) spring-form cake tin and line the base with baking paper. Finely crush the biscuits in a food processor or place them in a sealed plastic bag and crush them with a rolling pin. Transfer to a bowl, add the mixed spice and butter and stir until the crumbs are all moistened. Spoon the mixture into the tin and press firmly onto the base and up the side to create an even shell. Refrigerate for 20 minutes, or until firm. Preheat the oven to 180°C (350°F/Gas 4).
2. To make the filling, beat the cream cheese with electric beaters until smooth. Add the sugar, vanilla and lemon juice, then beat until smooth. Add the eggs, one at a time, beating well after each addition. Pour the filling carefully over the crumbs and smooth the surface. Transfer to the oven and bake for 45 minutes, or until just firm to touch.
3. To make the topping, combine the sour cream, vanilla, lemon juice and sugar in a bowl. Spread the topping over the hot cheesecake. Sprinkle with nutmeg and return to the oven for another 7 minutes. Turn off the oven and leave to cool with the door ajar. When cool, refrigerate until firm. Decorate with strawberries if desired.

The different cheeses used in cheesecake recipes have varying moisture and fat contents and are not interchangeable. Using the wrong kind of cheese may result in a cheesecake that separates or sinks.

Cool the cheesecake in the oven with the door slightly ajar. If the cheesecake is cooled too quickly, the top may crack.

When cutting cheesecake, dip the knife into hot water, then dry it: the cheesecake will then be easier to cut without the cheese sticking to the knife.