Seabourne Sunset Bitter and Baked Cheesecake
This week Peter and Tony crack open a bottle of Seabourne Sunset Bitter and enjoy an aperitif with soda and dehydrated orange. TK recommends pairing it with Baked Cheesecake.
Cook Time: 01:50 | Difficulty: Easy (0) | Servings: 12
250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup Fine Caster Sugar
3/4 cup sour cream
1 teaspoon vanilla bean paste
1 teaspoon finely grated lemon rind
Frozen raspberries, thawed, to serve
1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
2. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
3. Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
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