500g cream, cheese room temperature
350g sour cream
2 teaspoons vanilla extract
Zest and juice of 1 large lemon
400g digestive biscuits
200g butter, mel
2 large eggs
2 tablespoons plain flour
Preheat the oven to 160°C and line a 22cm springform cake tin.
Blitz the biscuits in a food processor or with a rolling pin to breadcrumbs.
Pour over the melted butter and blitz or stir to coat all the crumbs.
Pour into the prepared tin and push down to flatten it so it’s even. Place in the fridge.
In a large bowl with a hand mixer, mix the cream cheese, sour cream, vanilla extract, plain flour, lemon zest and juice and eggs together until smooth and silky. Pour over the biscuit base.
Tap onto the work surface to make sure there are no air bubbles and bake for 1 hour.
Turn off the oven and leave the cheesecake in there to cool completely. Do not open the door as the cheesecake will crack.
Once cooled, cover and chill in the fridge for 4 hours.