Baked Lemon Cheesecake
500g Digestive biscuits
150g butter melted
500g Cream cheese (hard block's of philadelphia if possible)
3/4 cup of caster sugar
1 tsp vanilla
Rind and juice of 3 lemons
Preheat oven to 180'C and place a tray of water on the lower level of oven
In a food processor whizz up the digestive biscuits till they are even ground then add the melted butter and pulse till combined. Pour into an 18inch cake tin with the bottom lined with baking paper. Press so it evenly covers the bottom and comes 4-5 cm up the side. Pack firmly then place in the freezer while you make the filling.
Using an electric beater combine 1 packet of cream cheese and sour cream, beat until smooth then add remaining cream cheese and sugar. Then adding one egg at a time beat until smooth, don't overmix though. Fold through the vanilla essence and lemon juice and rind.
Pour into the chilled base and cook for around 40mins. It should be set when shaken but the centre slightly wobbly. At this point turn the oven off and leave in there for 1 hour. the centre should then be set. Cheesecakes dont like to go from hot to cold fast so make the cooling as gradual as possible.
Once it's room temperature refridgerate for several hours then lightly dust with icing sugar,slice and serve with a dollop of greek yoghurt.