http://www.sunbeamfoods.com.au/recipes/new-recipes/279-christmasbakedcheesecake

Serves: 8-10

  

Base

• 1 packet malt o’ Milk biscuits
• 250g unsalted butter, melted                                                                                                                       250g Sunbeam Almond Meal

Filling

• 300g ricotta
  300g cream cheese                                                                                                                                         1  1/2 cup caster sugar
  1/2 cup cornflour                                                                                                                                             85g unsalted butter, melted, plus extra to grease tin
  3 eggs
  1 tsp vanilla bean paste
  400mL sour cream
  300g Sunbeam Mixed Fruit

Nut Toffee

• 40g Sunbeam Natural Almonds
• 40g Skinless Hazelnuts, roughly chopped
• 1  1/2 cup caster sugar
• 1/2 tsp sea salt flakes

1. Pre-heat oven 160 degrees (140 degrees fan).

2.  Brush base and sides of 25cm springform pan with butter.

3.  Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.

4.  Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.

5.  Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.

To make Toffee

1. Line a baking tray with baking paper. Spread nuts evenly over tray.
2. Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.