1/2 cup pouring cream 6 cardamom pods, lightly crushed 1 cup strong hot espresso coffee 500 gm cream cheese (room temp) 220 gm (1 cup) caster sugar 5 eggs 1/2 cup sour cream Glazed Lemons 150 gm (2/3 cup) caster sugar two small thin-skinned lemons, thinly slicked Crème fraîche, to serve
Heat cream and cardamom pods in a small saucepan until simmering. Combine with coffee in a bowl and stand until cool. Strain.
Beat cream cheese until light and fluffy, add sugar and beat until well combined. While beating, gradually add strained cold coffee mixture. Add eggs, one at a time, beating well after each, then add sour cream and beat until combined.
Pour mixture into eight greased and base-lined 1-cup capacity overnproof moulds or ramekins. Place in a baking dish, pour in enough boiling water to come halfway up sides of mounld and bake in centre of oven at 150°C for 50-60 minutes, or until firm to touch and beginning to pull away from sides of moulds. Place moulds on a wire rack to cool. Cover and refrigerate.
Loosen edges of cheesecakes with a thin metal spatula, turn onto individual serving plates and remove paper. Top with glazed lemon slices, spooning a little syrup over, and serve with crème fraîche. Keeps covered in fridge for up to 3 days
Glazed Lemons
For glazed lemons, combine sugar and two cups water in a saucepan and stir over low heat until sugar dissolves. Add lemon slices, bring just to the boil, then simmer over low heat, stirring occasionally, for 30 minutes, or until lemon is translucent. Spoon into glass jar, cool to room temperature, then seal and refrigerate for up to one month.