cheesecake

Method

Preheat the oven to 180°C and line a 23cm springform tin with baking parchment. Mix the crushed digestive biscuits with melted butter and press firmly into the base of the tin, then chill. Beat the softened cream cheese with caster sugar until smooth and pale, then fold in the flour, vanilla extract, lemon juice and soured cream. Add the eggs one at a time, beating gently after each addition until just combined. Pour the filling over the biscuit base and bake for 50-60 minutes until the centre is just set with a slight wobble. Turn off the oven, crack the door open slightly, and leave the cheesecake to cool slowly for 1 hour to prevent cracking. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.