SOUR CREAM CHEESECAKE

SERVES 8 PREP 15 MINS COOK 1 HOUR 45 MINS + COOLING & CHILLING

500g cream cheese, softened ²⁄ cup caster sugar 1 tsp vanilla extract 2 eggs ½ cup sour cream ¼ cup lemon juice 1 tbsp plain flour 125g Granita biscuits 80g butter, melted whipped cream, passionfruit pulp, strawberry slices, to serve

1 Grease a 2-litre (8-cup) pudding steamer. Cut two long strips of baking paper. Place strips on inside of steamer, crossing over at the base, extending 5cm over side of steamer.

2 Beat cream cheese, sugar and vanilla in a small bowl with an electric mixer until smooth. Add eggs, sour cream, juice and flour, beating until smooth. Spoon mixture into steamer.

3 Place steamer, without lid, in a 4.5-litre (18-cup) slow cooker. Pour enough boiling water into cooker to come halfway up the side of steamer. Cook, covered, on Low 1 hour.

4 Meanwhile, blend or process biscuits until fine. Add butter. Process until combined. Remove lid from cooker. Press biscuit mixture on top of cheesecake, then top with three layers of paper towel. Cook, covered, on Low a further 45 mins.

5 Remove steamer from cooker. Cool. Cover, then refrigerate overnight.

6 Serve topped with cream, passionfruit and strawberries.