Baked Cheese Cake with Rhubarb Raspberry & Vanilla Bean Jam

250g crushed plain biscuit
Melted butter to make the base

500gr Cream Cheese
3 Eggs
1/2 cup Caster Sugar
2 Lemons (juice and lemon zest)
1 tsp Vanilla Syrup
1/2 cup Sour Cream
1 tbsp Rhubarb Raspberry & Vanilla Bean Jam

  • Press crushed biscuits into the base of an 8” spring form tin
  • In a blender mix all ingredients except the jam
  • Pour on biscuit base
  • Bake in a moderate over for one hour or until set
  • Using a skewer, swirl jam on top of the cake