Biscuit base

Cheesecake filling


Biscuite base

  1. Lightly spray a 24cm springform cake tin with baking spray and line with non-stick baking paper.
  2. Place the gingernut and butternut biscuits, 1 tsp. ground cinnamon, the mixed spice and ground ginger into the bowl of your food processor with the processing blade in place. Process until the biscuits resemble fine breadcrumbs. Place the biscuits into a separate bowl and stir in the melted butter. Press into the base and up the sides of the springform cake tin. Place into the fridge for 20 minutes to set.

Cheesecake filling

  1. Pre-heat oven to 150°C fan forced/160°C no fan. Place a small ovenproof dish with 400ml water in the oven (this is to help prevent the cheesecake cracking)
  2. Place the sour cream, eggs, caster sugar, brown sugar, vanilla paste and ground cinnamon into the bowl of the food processor with the processing blade in place. Process until smooth.  Add the cream cheese and process until smooth. Do not overmix.
  3. Pour the cream cheese mixture into the biscuit base.  Sprinkle the top of the cheesecake with the extra 1 ½ tsp. ground cinnamon and using the back of a teaspoon, swirl the cinnamon to a form a swirl design. 
  4. Place the cake tin on a baking tray and place on the lower shelf of your oven. Bake for 1 – 1 ¼ hours. Turn the oven off. Leave the cheesecake in the oven, with the door ajar for 2 hours or until cooled completely (this will prevent the cheesecake from cracking). Refrigerate until well chilled.