INGREDIENTS
- 250g plain sweet biscuits
- 125g butter, melted
- 500g cream cheese, softened
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons lemon juice
- 300g sour cream
- 1 thinly sliced lemon, to serve
METHOD
Step 1
Preheat oven to 170°C/150°C fanforced. Grease a 6cm-deep, 22cm round springform pan.
Step 2
Place biscuits in a food processor. Process until fine crumbs. Add butter. Process until combined. Press mixture over base and sides of prepared pan. Refrigerate for 30 minutes.
Step 3
Beat cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream.
Step 4
Pour into prepared pan. Bake for 1 hour 10 minutes or until centre is just firm. Allow to cool in oven for 3 hours, with door slightly ajar. Refrigerate for 3 hours or overnight if time permits. Top with lemon slices. Serve.