Joh's easy baked lemon cheesecake

INGREDIENTS:
250g digestive biscuits, crushed
125g unsalted butter, melted
400g cream cheese, at room temperature
3/4 cup caster sugar
1 large lemon, zested and juiced
1/2 teaspoon vanilla extract
3 eggs, at room temperature
1 cup sour cream, at room temperature
Icing sugar to dust

METHOD:
1. Line the base of a 22cm spring form pan and grease the sides. In a large bowl combine the biscuits and butter and mix until well combined. Press into base and 3cm up side of pan, flattening with a straight sided glass. Cover and chill for 30 minutes.

2. Preheat oven to 160C (140C fan forced). Beat the cream cheese in an electric mixer on medium speed until smooth and evenly beaten. Add sugar, lemon rind and vanilla and continue beating on medium until soft and creamy. Add the eggs one at a time, beating well on low between each addition until well incorporated. Add lemon juice and beat until fully incorporated. Add sour cream and beat until just combined (do not over beat). Pour mixture into biscuit base.

3. Place pan on an oven tray and place in centre of oven. Cook for 50-55 minutes, or until the centre wobbles slightly when the side of the pan is gently tapped. The cheesecake should have turned a pale golden colour.

4. Turn oven off and allow cheesecake to cool in oven with door ajar. Refrigerate for several hours before serving.

TIPS FOR PERFECT CHEESECAKE:
1. Make sure the ingredients are at room temperature so they become smooth easier and thoroughly combined when beaten. Over beating the mixture and aerating it can cause the cheesecake to rise, crack, darken, then collapse on cooling.

2. Turn the base of your spring form pan upside down then line with baking paper that extends outside of the ring. This will give a level base and makes for easy removal of the cheesecake from the base.

3. If the centre of cheesecake wobbles too much and needs further cooking, bake whilst checking every 5 minutes.

Serves: 10
Preparation time: 15 minutes
Cooking time: 50 minutes

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