from the Test Kitchen

SERVES 12 PREP & COOK TIME 1 HOUR (+ REFRIGERATION TIME)

For easy removal of cheesecakes and delicate cakes cooked in a springform pan, turn the base of the pan upside down before locking it in place. It’s the slight ridge on the base that can make removing the cheesecake difficult. The reverse side does not have a ridge.

200g Anzac biscuits

100g macadamias, toasted lightly, coarsely chopped

100g butter, melted

4 eggs, separated

1 cup (220g) caster sugar 2 teaspoons finely grated lemon rind 2 teaspoons finely grated lime rind 1⁄2 cup (125ml) lemon juice

1⁄2 cup (125ml) orange juice

3 level teaspoons gelatine

1⁄3 cup (80ml) water

500g cream cheese, softened 450ml thickened cream

1 teaspoon vanilla bean paste fresh mango and passionfruit for decorating

1 Invert the base of a 24cm springform pan, lightly spray with cooking oil spray. Line side with a strip of baking paper.

2 Process the biscuits until fine and transfer to a medium bowl. Stir in the macadamias and butter then press mixture evenly over the base of the prepared pan; chill while preparing the filling.

3 Combine the egg yolks, ¾ of the sugar, rinds and juices in a large heatproof bowl. Whisk over a pan of simmering water for about 8 minutes, or until thickened slightly. Remove from heat.

4 Sprinkle the gelatine over the measured water in a small heatproof jug, then stand jug in the same pan of simmering water. Stir until gelatine dissolves; remove from pan and cool for 5 minutes. Whisk into egg mixture.

5 Beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually add egg yolk mixture, beating well between additions, until well combined. Place in the refrigerator 30 minutes, or until mixture starts to thicken and set slightly around edges.

6 Whip the cream and the vanilla bean paste until soft peaks form.

7 Beat the egg whites and remaining sugar in a clean bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture in two batches, then fold in ²/₃ of the vanilla whipped cream

(reserve remaining cream for decorating). 8 Pour the filling over the biscuit base, smooth top. Cover cheesecake loosely with plastic wrap; refrigerate for at least 6 hours or overnight.

9 Just before serving, give the remaining vanilla cream a whisk if needed. Decorate with dollops of cream and fresh mango wedges and passionfruit pulp.

Undecorated cheesecake suitable to freeze.