Baked Cheesecake

Hi there! I'm still around. I've been away a bit longer than planned! But look what I've made for you... Cheesecake! It's a 'Happy New Year' cheesecake! Made with love and all the good thoughts a new year should bring!

This is my second attempt at doing cheesecake, this version is much more 'prettier' than the last. 
Look at the sprinkles of nutmeg on the top! 
It's a beautiful thing!

I really love cheesecake. The thought alone excites me!!! I am quite particular about it too.
I like mine with a more crumbly biscuit base. No one likes a soggy bottom, now!

Try this recipe. It didn't take long to put together and it tasted so nice (not too rich or stodgy)! Oh, and one more thing, the berries, they are optional, they were added for special effect!



  
Baked Cheesecake
250 g Digestive biscuit crumbs
100 g butter, room temperature
500 g cream cheese, softened
160 g caster sugar
4 eggs
1 teaspoon vanilla essence
1 tablespoon orange juice
1 tablespoon grated orange zest

Topping
250 ml sour cream
½ teaspoon vanilla essence
3 teaspoons orange juice
1 tablespoon caster sugar
grated nutmeg

Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose-bottomed cake tin and chill whilst preparing the filling.

Beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well on low speed after each addition. Mix in the vanilla, orange juice and zest.

Pour the mixture onto the crumb base and bake for 45 minutes, or until just firm. To make the topping, combine the sour cream, vanilla, orange juice and sugar in a bowl. Spread over the hot cheesecake, sprinkle with nutmeg and return to the oven for 7 minutes. Turn off the heat and leave to cool in the oven. Chill completely before serving.