Lemon Cheesecake

(This recipe makes either 1 ‘tall’ 9 inch cheesecake or 2 ‘thinner’ 9 inch cheesecakes depending on your preference.)

Preheat oven to 325 F.

Prepare a 9 inch cake pan (with removable base) with a disc of wax paper at the bottom to stop cheesecakes from sticking.

Mix biscuit crumbs and melted butter together and press the mixture firmly into the bottom of prepared cake tin.

Bake the base for 10 minutes and set aside.

Meanwhile, in a stand mixer or by hand, beat the cream cheese and sugar until smooth. Add sour cream and mix well. Stir in the lemon juice and peel. Add the eggs, one at a time, on low power until combined, scraping the sides of the bowl regularly.

Pour the mixture over the crust and bake for 35-40 minutes or until the centre is almost set (the indent in the middle will be the approximate size of a poker chip) when done.

Let cool slightly and then refrigerate for 4 hours.

This cheesecake is delicious served with my homemade Raspberry Sauce (you can find it in my recipe box).