Baked Cheesecake with Sour Cream

Prep Time: 30 minutes, plus chilling
Cooking Time: 50 minutes
Serves 8-10

250 g (8 oz) plain sweet biscuits
1 teaspoon mixed spice
100 g (3 1/2) oz) unsalted butter, melted

Filling
500 g ( 1 lb) cream cheese, softened
2/3 cup ( 160 g/5 1/2 oz) caster sugar
1 teaspoon vanilla essence
1 tablespoon lemon juice
4 eggs

Topping
1 cup (250g/8 oz) sour cream
1/2 teaspoon vanilla essence
3 teaspoons lemon juice
1 tablespoon caster sugar
nutmeg, for sprinkling

Lightly grease a 20 cm (8 inch) diameter springform 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 spice and butter and stir until the crumbs are all moistened. Press firmly over the base and up the side of the tin to create an even shell. Refrigerate for 2o minutes, or until firm. Preheat the oven to moderate 180 C (350 F).

To make the filling, beat the cream cheese with electric beaters, until smooth. Add the sugar, vanilla essence and lemon juice, then beat until smooth. Add the eggs, one at a time, beating well after each addition. Pour carefully over the crumbs and bake for 45 minutes, or until just firm to touch.

To make the topping, combine the sour cream, vanilla essence, lemon juice and sugar in a bowl. Spread 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. Can be decorated with strawberries.