Method

• 1.
  Preheat the oven to 180°C. Grease a round 20cm springform cake pan and line the base and side with baking paper.
• 2.
  Place biscuits in a food processor and whiz to crumbs. Add ghee and whiz to combine. Press into the base of prepared pan and chill until needed.

• 3.
  Place cream cheese and 250g jaggery in a stand mixer fitted with the paddle attachment and beat until smooth. Beat in sour cream and cream. Add eggs, 1 at a time, beating well after each addition. Beat in cornflour and lemon juice, and pour over base. Wrap the outside of the pan in 3 layers of foil and place in a large roasting pan. Add enough boiling water to come halfway up the sides of the cake.
• 4.
  Reduce oven to 150°C and bake cake for 1 hour 40 minutes or until just set with a gentle wobble in the centre. Turn off oven and cool for 1 hour in the oven. Remove cake from oven, cool to room temperature, then chill for 3 hours or until cold. Remove from pan and place on a serving plate.
• 5.
  When ready to serve, melt remaining 100g jaggery in a small saucepan over medium heat with 2 tbs water, stirring to dissolve the jaggery. Cool completely, then pour over the cake and scatter with almonds to serve.