SWEET BOWL

Prep time overnight Cooking time 00 Serves 2, for sharing

INGREDIENTS

1 gulab jamun, sliced into 3 pieces

Vanilla ice cream, meringues, berries and slivers of almonds and pistachios, to serve

NEW YORK CHEESECAKE

250g packet plain sweet biscuits

125g butter, melted

500g packets cream cheese, softened

¾ cup caster sugar

¾ cup sour cream

1 tsp vanilla extract

1 tsp finely grated lemon rind

3 eggs

METHOD

To prepare the cheesecake, preheat oven to 160°C. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Process biscuits until mixture resemble fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of a pan leaving a 2cm gap from top Refrigerate for 30 mins. Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, one at a time, processing until just combined. Pour into prepared pan. Bake for 50 mins or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight.

To assemble the dessert, place the cheesecake on a plate, top it with gulab jamun, then carefully place scoops of ice cream, berries, pieces of nuts.