Prep time: 20 mins (+ 3.5 hours chilling & 2 hours cooling time) Cooking time: 1 hour
250g digestive biscuits
150g butter, melted
500g cream cheese, at room temperature
¾ cup caster sugar
2 tbs plain flour
1 tsp vanilla bean paste
1 tsp finely grated lemon rind
1 tbs lemon juice
300g sour cream
Preheat oven to 150°C. Grease and line the base and side of a 20cm spring form pan.
Process biscuits in a food processor until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 minutes to chill.
Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before serving.
NOTE: To keep the crust from overbrowning, line the base and side of the pan with baking paper, allowing the paper to extend above the side.
For an even crust, press the mixture into the pan with a straight-sided glass. Press the side before the base to keep the corners even.
To remove air pockets from the cream cheese mixture, tap the pan on the bench. Use the back of a spoon to smooth the top before baking.
To prevent the top from cracking, leave to cool in the oven with the door ajar for 2 hours before chilling in the fridge for 3 hours.