Truffled cheesecake from Gulaga Gold, Dignams Creek

250g Anzac biscuits
100g butter
500g cream cheese at room temperature
150g caster sugar
¼ lemon – zested
4 truffled eggs – separated
100ml cream
30-50g black truffle – grated 

Crush the biscuits, add melted butter and stir through. Pour the mix into a cake tin or spring-form pan, compress the mix evenly around the base. Allow to sit in a cool spot to set. 

Beat the cheese, sugar, lemon zest, egg yolks and cream. Stir the truffle through the mix. Whisk the egg whites till they peak and fold into the mixture. 

Pour this mix onto the biscuit base. Bake at 180°C for about 40-45 minutes. Allow to cool for a few hours or overnight. 

Serve with good cream or ice cream and garnish with additional sliced or grated truffle if you like. Use within three days as the truffle flavour will decrease over time.