Ready Time: 1 hrs 10 mins
Preparation Time: 20 mins +chilling time
Cooking Time: 50 mins
Serves: 8
Ingredients
- 250g packet plain sweet biscuits
- 100g unsalted butter, melted
- 300ml carton sour cream, room temperature
- 1/2 cup (110g) caster sugar
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3 eggs, room temperature
- 500g cream cheese, at room temperature, cut into cubes
Method
- Preheat oven to 160°C no fan. Line the base of a 20cm (base measurement) springform pan with non-stick baking paper. Place biscuits into blender jug. Place lid on jug.
- Select ICE CRUSH or PULSE setting and blend until biscuits are finely crushed. Place into a bowl, add melted butter and mix well. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan, leaving 2cm at the top of the pan. Refrigerate 10 minutes.
- Meanwhile place sour cream, sugar, lemon rind, juice, vanilla and eggs into the blender jug. Place lid on jug. Blend on Speed 5/PUREE until just combined. Turn blender off and add half of the cream cheese, replace lid; blend on Speed 5/PUREE for 30 seconds. Turn blender off and add remaining cream cheese, replace lid; blend on Speed 5/PUREE for 30 second or until mixture is smooth. Do not overmix.
- Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 50 minutes-1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.
- Serve with fresh Strawberries and dust with icing sugar.
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