This cake was made by a lady in our Probus club when we all went away for a week where we all stayed in caravans/or chalets on site.

It was so lovely I asked for the recipe and she kindly obliged.   I am yet to make it myself but it was, to me, extremely morish.

Continental Cheesecake.

Using spring form tin with lined base and sides with baking paper. make base as follows: 

½ cup hazelnuts ground

1 x 250grams biscuits 

150 grams butter

½ cup orange juice

1 cup sultanas chopped

½ teaspoon cinnamon

icing sugar and orange slices to decorate

Filling 

2 x 250 grams lite cream cheese

 1 tsp orange rind 

¾ cup castor sugar

½ cup sour cream 

2 eggs

• Grease a 22cm spring form tin.  Line base and side with non stick baking paper
• Combine nuts, crushed biscuits and butter in a small bowl;  mix well.   Press mixture over base and up side of prepared tin, refrigerate until firm
• Combines juice, sultanas and cinnamon in a small pan.  Simmer uncovered for about 5 minutes or until sultanas have absorbed most of the liquid;  cool.  Spread sultana mixture over crumb base, place on an oven tray.

Filling:

• Combine all ingredients in a bowl, beat with electric mixer until smmoth.  Pour over sultana mixture.
• Cook in a moderately slow over, 160c for about 1/1/4 hours or until just firm in the centre.  Turn oven off, cool cheesecake in overn with door ajar, then refrigerate for at least three hours before serving.

• Decorate with sifted icing sugar and orange slices.