- 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
Preheat oven to 170°C/150°C fanforced. Grease a 6cm-deep, 22cm round springform pan.
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.
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.
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.