Frank's Recipes! Baked Soured Cream Cheesecake

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Baked Soured Cream Cheesecake

50 g butter; melted
100 g digestive biscuits; crushed
1/4 teaspoon ground cinnamon
450 g cream cheese
150 g sugar
3 eggs; beaten
1 lemon; zest only
2 tablespoons lemon juice
1 1/2 teaspoons vanilla essence
300 ml soured cream
lemon and lime zest; to decorate

Yield: 10 servings

Mix together the melted butter, biscuit crumbs and cinnamon. Press into the base of a greased loose bottomed 20cm cake tin. Cook at 180 C / 350 F / Gas 4 for 10 minutes. Beat together the cream cheese and 100g sugar, gradually beat in the eggs. Stir in the lemon zest, juice and 1 teaspoon vanilla essence. Pour into the tin and bake for 1 hour or until the centre is firm to the touch. Remove from the oven and increase to 230 C / 450 F / Gas 8. Mix together the remaining ingredients and spread over the cheesecake, bake for 8 minutes, until set. Remove from the oven and cool in the tin to room temperature. Remove the tin and chill until ready to serve. Decorate with lemon and lime zest.