This is Ali's family version of a cheesecake. It’s not high-rise as you’d expect a cheesecake to be which is why she thinks they've always known it to be called a pie. They love the fridge-cold texture much like the firm, dense New York deli- style cheesecakes. Its the only cheesecake recipe she's seen to use a malt biscuit and wouldn’t have it any other way. But I think it’s the sour cream topping that makes it! It was brought out for family feasts, birthday requests and was famed and adored by our friends.
It absolutely has to be served with whipped cream. In her family with the five girls vying (mum included) to be the one to lick the beaters!
100g butter, melted
Press into base of tin. Refrigerate.
Mix all filling ingredients thoroughly till smooth.
Pour over biscuit base.
Bake for approximately 30 mins, or until set around the edge but centre still has a slight wobble.
Leave to cool for approximately 10 mins.
Increase oven to 210C
To create topping:
Mix all ingredients thoroughly.
Once filling has cooled for 10 mins pour topping over, smoothing out evenly. Bake for 5 mins.
Refrigerate for at least 4 hours, preferably overnight, before devouring.
1 cup fresh, frozen or tinned boysenberries
50 gm caster sugar
1 dsp cornflour in 4T cold water- made into a slurry
Pour all ingredients into pot, cooking out over medium heat till the cloudy cornflour mixture cooks out and becomes bright.
Serve with lashings of soft whipped cream followed by a second helping.