This classic cheesecake recipe is adored by all who are lucky enough to try it, and for good reason.  It has a smooth creamy texture layered with the seductive flavour of lemon myrtle.  Surely a crowd pleaser for any occasion.

Ingredients - Base:

• ½ cup (80g) chopped pistachio nuts (or choose your favourite nuts)
• 250g crushed sweet dry biscuits (Hobnobs, Granita or one of your favourites)
• 125g unsalted butter, melted

Ingredients - Filling:

• 500g good quality cream cheese at room temperature
• 120g caster sugar
• 1 Tablespoon vanilla essence
• ½ Tablespoon ground lemon myrtle
• 2 –3 Tablespoons milk (for cheese to blend smoothly)

Top Glaze Mix:

• 200g sour cream
• 1 Tablespoon vanilla essence
• 2 Tablespoons castor sugar
• Pinch of salt

Method:

Preheat the oven to 180 C. Lightly grease a 20cm spring form pie dish.    

To make the base; either whiz the dry biscuits in a food processor or place them in a large bag and crush with a rolling pin. Place the biscuit crumbs into a medium size bowl and add the roughly chopped nuts and melted butter. Transfer biscuit mix to pie dish and gently flatten with the back of a spoon to create the biscuit case, refrigerate till needed.

To make the cheesecake; put the cream cheese, sugar, vanilla, milk and lemon myrtle powder into a large bowl and either use an electric beater or a kitchen whiz to blend it smoothly. Pour the cheese mix over the biscuit base, smooth surface with a knife, then place in the oven and bake for 30 minutes. Remove and set aside.

For the top glaze; mix sour cream, salt, vanilla and sugar in a small bowl and gently pour mixture over the top of the baked cheesecake. This will still be hot so carefully spread mixture evenly over the surface using a spatula and cook for a further 10-15 minutes at 180 C.   

Allow time to cool to room temperature then chill for at least four hours to set. This can be made a day or two before it is needed. Serve with fresh cream or yogurt along with your favourite fruit.