Ingredients
250g packet of plain sweet biscuits
125g butter, melted
750g cream cheese or curd cheese
1 teaspoon finely grated lemon
1 cup (220g) caster sugar
3 eggs
¾ cup (180g) sour cream
¼ cup (60ml) lemon juice
Method
Using a food processor, process the biscuits until fine. Add the butter and process until combined.
Press the mixture over the base and sides of a 24cm springform pan. Place on an oven tray and refrigerate for 30 minutes.
Pre-heat your oven to 160degC (140degC fan-forced).
Beat the cream cheese, lemon rind and sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs, one at a time, then the sour cream and juice.
Pour the filling into a pan. Bake for 60 minutes or until just set in the centre. Turn off the oven and cool the cheesecake in the oven with the door ajar.
Cover and refrigerate for 3 hours or overnight before serving.
Author
Sharee
Yarra Valley Dairy
Yering