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Fiona’s Classic Lemon Cheesecake Crumb Crust: 225g Nice biscuits 110g Butter, melted Filling: 500g cream cheese (room temperature) 120g sour cream 4 eggs 1 cup caster sugar 1 dessertspoon grated lemon rind 1 dessertspoon lemon juice Crumb Crust Crush biscuits in food processor until finely crushed. Transfer to bowl and add melted butter. Mix well. Put 1/3 into bottom of pan and press down with spoon. Tilt pan and add spoonfuls to side and press with spoon. Use a straight sided glass to press down crumbs to form a firm base and sides. Put into fridge while preparing filling. Filling Using electric mixer, beat cream cheese and sour cream. Transfer to another bowl. Don’t bother to clean mixer bowl. Add eggs and sugar to mixer bowl and beat until thick. Continue beating while adding small portions of cream cheese/sour cream, mixing well each time until smooth. Mix in lemon juice and rind. Pour into crumb crust, place pan on baking dish (catches any butter that may run out) and bake in middle of oven at 180°C for 25 minutes. Turn off oven and after five minutes open door and leave slightly ajar. Leave in oven until cool. Note: The cheesecake is best made the day before and kept in the fridge. 
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