Citrus Cheese Cake

                                     Citrus Cheese Cake

   This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions.

INGREDIENTS:

250g pkt gingernut biscuits

100g butter, melted

750g cream cheese, softened

3 teaspoons finely grated orange rind

2 teaspoons finely grated lemon rind

1 cup (220g) caster sugar

3 Coles Australian Free Range Eggs

3/4 cup (200g) sour cream

1/4 cup (60ml) lemon juice

3 oranges, peeled, segmented

2 tablespoons honey

Thyme sprigs, to serve

SOUR CREAM TOPPING:

1 cup (240g) sour cream

2 tablespoons caster sugar

2 teaspoons lemon juice

METHOD:

1.Preheat oven to 180C. Line the base and sides of a 24cm (base measurement) springform cake pan with baking paper.

2.Process the biscuits in a food processor until fine crumbs form. Add butter and process until well combined. Press the biscuit mixture over the base of lined pan. Place on a large baking tray and place in the fridge to chill.

3.Meanwhile, use an electric mixer to beat the cream cheese, orange rind, lemon rind and sugar in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and lemon juice and beat until combined.

4.Pour the cream cheese mixture over the biscuit base in the pan. Bake for 1 1/4 hours or until almost set. Set aside for 15 mins to cool.

5.Meanwhile, to make the sour cream topping, combine the sour cream, sugar and lemon juice in a medium bowl.

6.Spread the sour cream topping over the cheesecake. Bake for 15 mins or until set. Set aside for 15 mins to cool. Place in the fridge until chilled.

7.Combine orange and honey in a small bowl. Spoon mixture over the cheesecake and sprinkle with thyme to serve.

                                                                                                       THANK YOU,READERS!