Once cooked, cheesecake will rise up in the pan and crack slightly around edge. Cracks will close up on cooling. Try adding 2 teaspoons finely grated lemon rind to cheese mixture.
2 x 250g blocks cream cheese, chopped, at room temperature
2/3 cup caster sugar
½ cup sour cream
2 teaspoons plain flour
Icing sugar mixture and whipped cream, to decorate
2/3 cup brown sugar, firmly packed
½ cup vegetable oil
1 cup plain flour
½ teaspoon ground cinnamon
¾ teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 1/3 cups coarsely grated carrot (150g)
1/3 cup pecans, coarsely chopped
Invert base of a 21cm round springform pan (base measuring 20cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
To make batter, beat eggs, sugar and oil in a small bowl of an electric mixer for 5 minutes, or until creamy. Stir in sifted dry ingredients. Stir in carrot and pecans. Spread 1½ cups over base of pan. Place on an oven tray.
Beat cheese and sugar in same, clean bowl of electric mixer until smooth. Beat in cream and flour. Then beat in eggs, one at a time, until just combined.
Dollop half the cheese mixture over batter in pan, then dollop over remaining batter. Spoon remaining cheese mixture over top. Gently spread to cover.
Cook in a moderately slow oven (160C) for about 1 hour, or until just set. Cheesecake should have a slight wobble. Remove. Cool in pan to room temperature. Refrigerate, covered, overnight.
Dust with sifted sugar. Serve with cream.