Ingredients (serves 12)
250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
Frozen raspberries, thawed, to serve
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
Cooking class: Preparing the base: Pour the biscuit mixture into prepared pan. Press 1/3 of the mixture on the base and the remaining mixture up the sides of the pan, leaving a 2cm gap. Using the base of a glass, press over base and sides to firm the crumb.