1 cup caster sugar
½ cup water
1 vanilla bean, split
1 cinnamon stick
3 medium quince, peeled, quartered and core removed
250g packet gingernut biscuits
80g butter, melted and cooled
750g cream cheese, at room temperature
¾ cup caster sugar
2 tsp vanilla extract
2 tbsp plain flour
1 egg yolk, extra
300ml carton sour cream
thick cream, to serve, optional
Preheat oven to 180°C. Place sugar, water, vanilla bean and cinnamon stick into a saucepan and stir over a medium heat until sugar has dissolved and mixture comes to the boil. Place quince into a ovenproof dish. Pour syrup over quince. Cover dish and roast for 2-2½ hours or until soft and red in colour. Cool. When cold, roughly chop 250g quince and place into a food processor. Add 2 tbsp of cooking liquid and pulse until a smooth puree forms. Set aside. Cut remaining quince into large segments.
Grease and line the base of a 22cm (base) springform cake pan with baking paper. Place biscuits into a food processor and process until fine crumbs form. Add butter and process until combined. Press mixture over base and sides of prepared pan, finishing 1.5cm from top of pan. Refrigerate for 30 minutes.
Preheat oven to 160°C. Using an electric mixer beat cream cheese, sugar and vanilla extract until combined. Add flour and beat to combine. Add eggs and extra yolk, 1 at a time, beating well after each addition. Stir in the pureed quince and sour cream.
Pour mixture into prepared shell. Place cake pan on a baking tray and bake for 50 minutes or until the outer 3cm of cake feels quite firm and the centre is wobbly like thick custard. Cool in oven with door ajar. Cover and refrigerate overnight.
Remove cheesecake from pan and place onto a cake stand. Place reserved quince wedges onto cake and spoon over a little cooking syrup. Serve with cream.