1 tbsp butter, melted for greasing
250 g packet plain sweet biscuits
125 g butter, melted, cooled
750 g cream cheese, room temperature
¾ cup caster sugar
2 tsp vanilla extract
2 Tbsp plain flour
1 egg yolk
300 ml sour cream
100 g glacé cherries
100 g glacé apricots
100 g glacé pineapple
100 g glacé figs
- Grease base of a 22 x 7cm round springform cake tin with melted butter, then line base with baking paper. Put biscuits in the bowl of a food processor and process until fine crumbs form. Add butter and process until combined. Transfer mixture to prepared tin. Using a straight-sided glass, spread and press crumb mixture evenly over base and sides of cake tin, 1.5cm below top. Refrigerate for 30 minutes or until set.
- Meanwhile, preheat oven to 160°C. Put cream cheese, sugar and vanilla in the bowl of an electric mixer and beat, using paddle attachment, until combined. Beat in flour. Add eggs and egg yolk, 1 at a time, beating after each addition until combined. Stir in sour cream.
- Pour mixture into prepared shell. Put cake tin on an oven tray and bake for 50 minutes or until outer 3cm of cake feels firm and centre is ‘wobbly’ like custard. Turn oven off and allow cake to cool completely in oven with door ajar. Cover and refrigerate overnight.
- Roughly chop glacé cherries. Release cheesecake from tin and put on a cake stand. Top with glacé fruit and serve.