Bistro Cheesecake with Ruby Quinces

Directions

1. 1
   COMBINE the biscuit crumbs, cinnamon and butter.
2. 2
   Press into the base of a greased and lined 24cm springform pan.
3. 3
   Chill.
4. 4
   BEAT the PHILLY and sugar with an electric mixer until smooth.
5. 5
   Beat in the eggs then stir through the sour cream.
6. 6
   Pour filling into the prepared base.
7. 7
   Bake in a moderately slow oven 160C for 4045 minutes or until just set.
8. 8
   Cool in the oven with door ajar.
9. 9
   Chill.
10. 10
    COMBINE the quinces, water, wine, sugar, rind and cinnamon in a 2 litre casserole dish.
11. 11
    Cover and bake in a slow oven 150C for 23 hours or until tender and pink.
12. 12
    Drain the quinces and cool.
13. 13
    Transfer the cooking liquid to a saucepan and boil until thick and syrupy.
14. 14
    Cool.
15. 15
    Cut the cheesecake into slices and place on serving plates, top with quinces and a drizzle of syrup.
16. 16
    Serve immediately.
17. 17
    HANDY TIP: When lining the pan for a baked cheesecake, extend the paper 34cm above the top of the springform pan.