200g shortbread cookies (I use ginger biscuits)
55g (50ml) butter, melted
Place biscuits in processor and blend till fine, add melted butter and mix well. Spray 24cm loose bottom cake pan with food spray. Place biscuit mixture in pan and press down firmly.

Prepare filling:
3 x 250g low fat cream cheese
250g mascarpone cheese
25g (45ml) cake flour
5ml vanilla essence
100g sugar
2 eggs

Preheat oven to 180°C. Place all ingredients together in mixing bowl and mix well with electric mixer until sugar has dissolved. Spoon into cake pan and place in oven. Bake for 25 minutes. It might look raw, but it perfectly fine. Remove from oven and allow to cool slightly. Turn up oven heat to 220°C.

Prepare sour cream topping:
250g crème fraîche
35g (45ml) sugar
1ml vanilla essence

Place all ingredients in mixing bowl. Beat well till sugar has dissolved. Spread over cheesecake and place in warmer oven (220°C) for 5-8 minutes. Remove from oven and allow to cool. Place in fridge till completely cold. Decorate with preferably fresh cherries/berries (only had bottled to use) and sprinkle a tiny bit of icing sugar over the cake.

Source: Sarie Kos magazine, August/September 2013, slightly adapted by Suzanna Hugo and translated from Afrikaans.