- 375g digestive biscuits
- 175g butter, melted
- Canola spray oil for greasing
- 500g cream cheese, softened
- 1 cup caster sugar
- 3 eggs, separated
- 1 tbsp cornflour, sifted
- 2 tsp vanilla bean paste
- 500g sour cream
- 1 tbsp lemon myrtle
- ¼ cup lemon juice
- 1 punnet raspberries
- Mint to garnish
Preheat the oven to 150°C or 130°C fan-forced.
Take the cream cheese, eggs and sour cream out of the fridge to come up to room temperature.
In a food processor, blend the biscuits into a fine crumb, then gently add the melted butter until combined.
Grease and line your Sunday Bake Spring Form tin, tip in the biscuit mix and press evenly over the base and sides. Place the tin on an oven tray and refrigerate.
In a large bowl, beat the cream cheese, ¾ of the sugar, egg yolks and cornflour until smooth. Add the vanilla, sour cream, lemon myrtle and juice and mix until combined.
Using an electric beater, in a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining caster sugar, beating until dissolved. Gently fold the egg whites into the cream cheese mix.
Pour the filling mix evenly into the biscuit base. Place the tray in the middle rack of the oven and bake about 1 hour or until just set. Switch off oven and cool in the oven with the door slightly open. Once cool, refrigerate at least 3 hours before serving.
Top with piles of fresh raspberries and mint sprigs for garnish.