Ingredients
Serves 8-10125g sweet biscuits
50g ground almonds
70g unsalted butter
500g (2 cups) cream cheese, softened (room temp)
225g caster sugar
4 eggs
1 egg yolk
Grated zest and juice of one large lemon
400g sour cream,
1 tsp vanilla extract
To serve: Icing sugar to dust
Method
Preheat oven to 140°C and grease and line the base of tin.
Mix biscuits into crumbs. Mix together the biscuits, ground almonds and melted butter and press into bottom of the tin. Then put it in the fridge while you make the topping.
Mix cream cheese and sugar in kitchen aide until smooth. Add the eggs, egg yolk, lemon zest and juice and mix again. Add the sour cream and vanilla extract and mix again until completely smooth.
Pour the filling over the base and bake for 1 hour (the cheesecake will have a definite wobble in the centre). Turn oven off and leave the cheesecake to cool inside for an hour. Transfer to wire rack to cool completely before covering and refrigerating overnight. Dust with icing sugar to serve.