Father's Day is this Sunday in Australia. The greatest gift I could give to Chris from me is this cheesecake!
250g digestive biscuits (or gluten free)
150g butter, melted
500g cream cheese, at room temperature
3/4 cup (165g) caster sugar (or coconut sugar)
2 tablespoons plain flour (or gluten free)
1 teaspoons vanilla bean paste
1 teaspoons lemon rind, finely grated
1 tablespoon lemon juice
2 Free Range Eggs
300g sour cream
Preheat oven to 150C. Grease and line the base and side of a 20cm (base measurement) springform pan.
Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before serving.
I always serve it with raspberries with their syrup, sweetened with a little maple syrup and whipped cream with a sprinkle of cinnamon on the top.
From my kitchen to yours in love, Jen xxx