Ready Time: 1 hrs 10 mins

Preparation Time: 20 mins +chilling time

Cooking Time: 50 mins

Serves: 8

Ingredients

 

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with fresh Strawberries and dust with icing sugar.

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