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Lemon cheesecake

Ingredients

Base

170g ginger biscuits
56g butter or margarine

Filling

400g cream cheese (I used goats curd)
133g caster sugar
133ml soured cream (I used Elmlea plan + 1tbsp lemon juice)
2 eggs
1tbsp vanilla extract
2 lemons zested, juice from 1
33g plain flour

Equipment

18cm loose bottom circular tin

Method

Create biscuit crumbs with the ginger biscuits, either with a mini-chopper or bash with rolling pin

Melt the butter and mix in with the biscuit crumbs

Spoon the biscuit crumb base into the tin and level

Chill the base in the fridge while making the filling

Zest 2 lemons and juice 1 of them

Mix the cream cheese and sugar

Then mix in the cream

Pre-heat the oven to 160 degC fan

Beat in the eggs one at a time

Then add in the vanilla extract, lemon zest and juice

Then fold in the flour

Pour the mixture onto the base in the tin

Bake for 50-60 mins, it should have a slight wobble when ready

Take out of the oven to cool, the refrigerate for at least 2-3 hours before serving