- 250g plain biscuits (or 125g for base-only crust)
- 80g butter, melted (or 40g for base-only crust)
- 4 eggs
- 500g cream cheese
- 1tsp vanilla essence
- 160g sugar
- 1tsp mixed spice
- 40ml (2½tbsp) lemon juice
- 1tbsp lemon zest
Ingredients: SOUR CREAM TOPPING
- 250g sour cream
- ½tsp vanilla essence
- 1tsp lemon juice
- 1tbsp sugar, extra
Make sure that all ingredients are room-temperature. Preheat the oven to 180C. Lightly grease the
base and the sides of 20cm springform tin. Place the biscuits into the food processor and process
until fine. If you don’t want the crumb crust over the sides of the cake, use ½ of biscuits (125g)
instead of the full amount to cover just the base of the tin.
Add butter (for base-only crust version use 40g, which is ½ of the amount in the recipe) and process
until combined. Add mixed spice and process until well-mixed.
Press mixture over base and sides of the tin. Use the glass to help you in making the sides even.
If you are making base-only crust, firmly press the mixture to the base of the tin only. Zest the
lemon(s) and squeeze the juice.
Beat the cream cheese until smooth – about 5-6mins. Add the sugar.
Beat the sugar in until smooth. Add the eggs, one at a time, beating well after each addition.
Mix in vanilla essence, lemon juice and zest. Pour the mixture into the tin over the crumb case and
bake for about 45mins. To ensure your cheesecake doesn’t crack, place a heatproof form filled with
water into the bottom of the oven.
While the cake is baking, prepare the sour cream topping. Combine the sour cream, lemon juice,
vanilla and sugar (extra) in a bowl. Spread over the hot cheesecake.
Spread the topping evenly over the cheesecake. Return to the oven and bake for another 7mins.
Remove from the oven. Cool, then refrigerate until firm – for 4-6hrs or overnight. Remove the cake
from the tin and cut with a hot knife to ensure even slicing.