Ingredients:
Filling:
NZ Gourmet Gift Cranberry Port Sauce
500gm cream cheese
175ml sugar
pinch of salt
125gm sour cream
1 tablespoon corn flour
6 eggs separated
Juice & zest of 2 lemons
1 tsp vanilla
Crust
1 packet Anzac biscuits (crushed into crumbs)
1/2 cup melted butter
Preheat oven to 135°C. Combine Anzac Biscuit crumbs & melted butter in small bowl. Stir well & press into 20cmdiam. round greased dish. In a large bowl combine cream cheese, sugar & salt.
Beat just until smooth. Do not over beat the mixture - too much air in the cheesecake increases the chances for the cake to crack and fall. Add egg yolks 3 at a time beating after each addition. Scrape down sides of bowl and add sour cream, lemon juice, vanilla & zest. Blend until just smooth, be careful not to over beat the mixture. Add corn flour and mix until smooth. In a clean stainless bowl whip egg whites until soft peaks hold. Fold egg whites gently but quickly into cheese mixture, make sure no streaks of egg whites remain. Again, do not over beat the mixture.
Pour batter into pan. Bake in middle of oven for 70 minutes or until cake is just firm. If it is not golden on top at this point, increase oven temperature to 150°C & bake for another 10 minutes until cake is golden. Turn oven off & open oven door.
Leave cake in oven for another 20 mins. Remove & cool completely. Serve cake draped in NZ Gourmet Gift Cranberry Port Sauce and dressed with whipped cream