|325 g||crushed plain sweet biscuits - equivalent to 1 ½ packets|
|250 g||unsalted butter, melted|
|750 g||full fat cream cheese, at room temperature|
|215 g||caster sugar|
|½ tsp||vanilla extract|
|2 tsp||finely grated lemon rind|
|1 tsp||lemon juice|
|2 tbsp||plain flour|
|4||eggs, at room temperature|
|300 g||full fat sour cream, at room temperature|
|125 g||fresh blueberries|
|2 tbsp||sifted icing sugar|
- Preheat oven to 160°C.
- Grease and then line the base and of a 23cm springform pan with non-stick baking paper.
- Finely crush the biscuits by pressing TURBO 5-10 times (or until the biscuits resemble fine crumbs).
- Add the melted butter and mix on reverse speed 3 for 20 seconds (or until well combined).
- Spoon the biscuit crumbs onto the base of the prepared tin.
- Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly). Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- Set the machine 25 minutes, at 37ºC on speed 3. (Note: it will definitely NOT take 25 minutes but by setting it for this long will keep it at the right temperature while you add in the other Ingredients.)
- With the blades turning, place the cream cheese into the bowl and mix until well combined.
- Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
- Place the butterfly attachment into the bowl (with the cream cheese mixture in it).
- Turn onto Speed 3 and slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream.
- Scrape down the sides of the bowl and mix until completely smooth (don’t over mix).
- Gently pour the cream cheese mixture into the base of the tin.
- Place the tin onto a baking tray and bake for 45 minutes or until just set in the center.
- Do not open the oven during the cooking time or the cheesecake will crack and sink.
- Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
- Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
- After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
- Top with fresh blueberries and icing sugar to serve.