Chilling time:
6 hrs

Special equipment:
9in (23cm) springform pan

Ingredients:
4 tbsp unsalted butter, plus extra for greasing
8oz (22g) vanilla wafers, finely crushed
1 tbsp brown sugar
1 1/2lb (675g) cream cheese, at room temperature
4 large eggs, at room temperature, separated
3/4 cup sugar
1 tsp pure vanilla extract
1 3/4 cups sour cream
kiwi fruit slices, to garnish

Method:
1 Preheat the oven to 350°F (180°C).

2 Grease the base of the pan and line with parchment paper. Melt the butter in a small saucepan over medium heat.

3 Add the cookie crumbs and brown sugar and stir until blended.

4 Press the crumbs over the base of the pan. Combine the cream cheese, egg yolks, 2⁄3 cup of the sugar, and the vanilla in a bowl and beat until blended.

5 In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the cream cheese mixture. Pour the mixture into the pan and smooth the top.

6 Bake for 45 minutes, until just set in the middle. Remove from the oven and leave to stand for 10 minutes, or until it sinks back into the pan.

7 Beat the sour cream and remaining sugar until the sugar has dissolved. Pour on top of the cake and smooth the surface.

8 Increase the oven temperature to 475°F (240°C), return to the oven, and continue baking for another 5 minutes.

9 Let cool on a wire rack, then cover and chill for at least 6 hours. To serve, garnish with slices of kiwi fruit.

10 PREPARE AHEAD Can be made 3 days ahead and kept chilled.

Vanilla Cheesecake Recipe