Bistro cheesecake

To make crust, stir together crumbs, ground almonds, cream and butter. Press mixture into a 23cm springform pan to come 5cm up sides. Chill well. Preheat oven to 190°C (170°C fan).

To make filling, beat cream cheese and sugar with an electric mixer until well combined. Beat in eggs, one at a time, then add zest, juice and vanilla. Pour mixture into prepared crust, spreading evenly. Bake for 20 minutes. Remove from oven and cool to room temperature.

Increase oven temperature to 220°C (200°C fan). To make topping, beat sour cream, sugar and vanilla until smooth. Spoon over top of cooled cheesecake and spread evenly. Bake for about 5 minutes, just enough to glaze. Cool, then chill for 6-12 hours before serving. Dust with grated nutmeg to serve.

Serves 10-12