Ingredients:
2 packets (250 g each) cream cheese, softened
250 g plain sweet biscuits
3 eggs
¾ cup sour cream
¾ cup caster sugar
1 tsp lemon rind, finely grated
1 tsp vanilla extract
Fresh strawberries, halved (for serving)
Directions
Warm up your oven to 160 degrees C and rub a small knob of butter within 22 cm wide, 6 cm deep spring-form baking pan.
Crush the biscuits into fine crumbs using a food processor and blend in the butter to form a flaky mixture.
Transfer this mixture into the prepared pan and press it along the sides and base to make them stick to the pan.
Leave in the refrigerator for half an hour to set.
Clean the food processor and place empty the packages of softened cream cheese into it.
Pour in the sour cream and vanilla extract along with grated lemon rind.
Process until smooth and crack the eggs, one at a time and beating after every addition, until well combined.
Scrape this mixture into the prepared pie base and level out the surface using a spatula.
Bake in the hot oven for 50-60 minutes until the filling turn firm with a wobbly center.
Keep the door of the oven ajar and cool the cheesecake in it for a couple of hours.
Transfer it into the refrigerator and let it chill overnight.
To serve, arrange the strawberry halves in concentric pattern and carve out thick wedges.
Serve chilled.
