Baked Lemon Cheesecake

INGREDIENTS

Base
250g plain sweet biscuits 125g butter, melted

Filling
500g cream cheese, softened
1/3 cup castor sugar
1/2 cup sour cream
1 tblsp grated lemon rind
1/3 cup lemon juice
2 tblsp plain flour

METHOD

Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well. Press biscuit mix into the base of a 20cm springform cake tin. Refrigerate until set.

Filling
Beat cream cheese and sugar until fluffy and smooth. Add eggs one at a time, beating well after each addition. Beat in sour cream, flour, lemon rind and juice.

Pour gently over biscuit base, bake at 160 degrees celsius for 1 to 1 1/4 hours, or until surface is firm to touch.

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