- 1 x 250 grams plain sweet biscuits (I use Arnott's Arrowroot)
- 125 grams unsalted butter, melted
- 750 grams cream cheese, room temperature (I use Coles spreadable cream cheese)
- 215 grams (1 cup) castor sugar
- 1/2 tsp vanilla extract
- 2 tsp lemon juice (squeezed or bottled)
- 2 tbs plain flour
- 4 eggs
- 300ml sour cream
Preheat oven to 160°C. Line the base of a 23cm (base measurement) spring form pan with non-stick baking paper.
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined (make sure to remove any biscuits that refuse to be crushed). Transfer to the lined pan. Press the biscuit mixture firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Meanwhile, use an electric mixer to beat the cream cheese, sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.
Take the pan out of the fridge and spray the sides with oil and cut enough baking paper to line the sides, the oil will help it stick. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 & 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar (I close the oven door with a wooden spoon between), for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill. For best results, leave overnight.