Courtesy of Beth Hensperger

Fresh cherries poached in port and vanilla would be another wonderful topping for this easy to make, irresistible dessert.

Or try some of Tin Fork’s Ooray and Cinnamon sauce www.tinfork.com.au

Ingredients
325g cream cheese, room temperature
1/2 cup Broken Nose Organic Vanilla Sugar or
1/2 cup granulated sugar and
1 tablespoon Broken Nose Vanilla Extract
2 large eggs
Small pinch of salt
1 x 22cm pie crust

Topping
600ml sour cream
2 tablespoons Broken Nose Organic Vanilla Sugar
1 teaspoon Broken Nose Vanilla Extract

For Serving
Fresh fruit in season – sweeten if you like with 1 tablespoon
Broken Nose Organic Vanilla Sugar or
1 tablespoon granulated sugar and 1/4 teaspoon pure vanilla extract

Instructions
Preheat the oven to 160ºC. Beat the cream cheese and Vanilla Sugar (or granulated sugar) with an electric mixer on medium speed until smooth. Add the vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Scrape down the sides of the bowl and beat 1 minute on medium-high speed. Pour the batter into the pre-made crust. Bake in the center of the preheated oven for exactly 60 minutes.

Remove from the oven and cool 30 minutes.

Preheat the oven to 200ºC. Combine the topping ingredients in a small bowl and whisk until smooth; spread evenly over the top. Bake for exactly 5 minutes. Cool to room temperature, then refrigerate at least 6 hours to overnight.

Combine the fruit Vanilla Sugar (or granulated sugar and vanilla extract) in a small bowl. Chill, covered, until serving. Serve with spoonfuls of fruit spooned over the top.

Serves 6 to 8 (or 4 cheesecake lovers).