Cinnamon stick, cardamom pods or star anise, if desired
Top this decadent zesty cheesecake with rich, sticky bourbon-soaked orange slices for a delicious baked treat. Serves 10-12
Preheat the oven to 170°. Line the base of a springform cake tin with baking paper.
Whizz or crush the biscuits to a fine crumb, then add the butter and a pinch of cinnamon. Press the crumbs into the base of the lined cake tin using the back of a spoon, and refrigerate until ready to bake.
Beat the cream cheese and caster sugar using an electric beater for 4-5 minutes until smooth and silky. Add the eggs, vanilla and lemon zest, and beat for a further 2 minutes, then add the sour cream. Beat until creamy and smooth.
Pour the cream cheese mixture over the biscuit base and smooth the top. Bake for 45-55 minutes, or until puffed and just set in the centre (it should still have a bit of a wobble). Allow to cool and settle before serving.
To make the sticky oranges, cut the orange, skin on, into thin slices. Place in a pan and simmer with honey, bourbon, water and spices for 10-15 minutes, or until syrupy and the orange rind is tender.
Decorate the cheesecake with the syrupy orange slices. Add freeze-dried, fresh, or frozen raspberries for an extra pop of colour.