Wattleseed & Ginger Cheescake

Ingredients

For the Crust:

150g gingernut biscuits, crushed

50g toasted Wattleseeds 

80g unsalted butter, melted

Pinch of salt

For the Filling:

500g cream cheese, softened

150g granulated sugar

2 large eggs

1 tsp vanilla extract

100 ml sour cream

Zest of 1 lemon

Method:

Prepare the Crust:

Preheat your oven to 180°C 

Combine the crushed gingernut biscuits, wattleseeds and melted butter in a bowl. Mix until the crumbs are well-coated with butter.

Press the mixture firmly into the bottom of a 23-centimetre (9-inch) springform pan to form an even layer.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

Make the Filling:

Lower the oven temperature to 160°C.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract, sour cream, and lemon zest until fully combined.

Pour the filling over the cooled crust, spreading it evenly. Now add a few tablespoons of your muntrie jam and use a skewer to swirl it through the mixture. 

Bake the cheesecake for about 1 hour, or until the edges are set and the centre is slightly jiggly.
Remove the cheesecake from the oven, and let it cool completely at room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight.

Spread a generous amount of Muntrie Jam over the top of the cheesecake and enjoy.