Ingredients (23cm tin)
Digestive biscuits – 250g
Butter (melted) – 100g
Cream cheese – 600g
Sugar – 150g
Eggs – 3
Sour cream – 300ml
Vanilla extract – 1tsp
Lemon zest – 1/2 lemon
Lemon juice – 2tsp
Ingredients (18cm tin)
Digestive biscuits – 150g
Butter (melted) – 60g
Cream cheese – 370g
Sugar – 90g
Eggs – 2
Sour cream – 180ml
Vanilla extract – 1/2tsp
Lemon zest – 1/3 lemon
Lemon juice – 1 & 1/2tsp
Method
Crush the biscuits by placing in a plastic bag and bashing with a rolling pin. Mix with melted butter. Press this mixture into the base of a 23cm springform tin. Wrap the base of the tin in 2 layers of foil to make it watertight.
Preheat over to 140 C Fan. Fill a roasting tray with boiling water and put this into the oven.
Mix cream cheese with sugar. Add the rest of the ingredients. Beat for 3 minutes until the mixure is well mixed.
Spoon mixture into the tin, place tin into the water filled roasting tray in the oven. Bake for 50 mins.
Switch off oven and leave the door slightly ajar with the cheesecake still inside for 2 hours. Once cooled, refrigerate overnight before serving.