Preheat the oven. Spray a 22cm springform tin with non-stick spray and line the outside with foil. The cheesecake is baked in a water bath, so the foil prevents any filling from leaking out or water seeping into the cake. Crumble the biscuits, melt the butter and mix together. Line the base of the tin with the biscuit mixture to form a crust. Then bake for 10 minutes.
Beat together the cream cheese, castor sugar, salt, orange zest and vanilla until smooth. Add the eggs one at a time, beating well after each addition. Finally, beat in the sour cream and pour the mixture into the baked crust. Place the cheesecake in a baking dish filled with just enough hot water to reach halfway up the sides of the tin. Bake for 1 hour; check to see if it’s ready and bake for another 15 minutes, if necessary. Turn off the oven and let the cheesecake rest for another hour in the oven. Allow to cool and refrigerate overnight.
For the topping:
Instead of decorating the cake with only one type of fruit, we created a colour wheel on our rainbow cheesecake. We used guava, raspberries, strawberries, blueberries, purple pansies, kiwi fruit, pineapple and gooseberries.
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