Crust:
Line a 20 cm in diameter loose bottomed or springform pan with baking paper.
Make sure the baking paper is 2 cm higher than the pan collar.
Place the pan on a baking sheet for easy handling.
Mix the biscuit crumbs and butter together and lightly press into the bottom of the pan.

Filling:
Break the cream cheese up into smaller pieces using a fork.
Add the cultured cream and the eggs and beat until smooth
Add the sugar a little at a time and beat well after each addition.
Add the vanilla essence and the lemon zest and mix through.
Sift in the corn flour while beating.
Spoon the mixture on top of the biscuit crust and lightly tap the pan to even the mixture out.
Bake in a preheated oven at 240°C for 10 minutes.
Lower the heat to 100°C and bake for a further 30 minutes.
Switch off the oven and leave to cool in the oven.

Topping:
Mix the melted chocolate and cream together until smooth.
Spread on top of the cheesecake.
Top with fresh berries of your choice.

*Variation:
Fig and caramel topping with chocolate drizzle:
½ a can of Caramel treat
90 g dark chocolate, melted
fresh figs or pears, sliced

Warm the caramel slightly and then beat with an electric beater until smooth.
Spread on top of the cheesecake.
Drizzle with melted chocolate and top with fresh figs.

Recipe posted by Franco Dippenaar