Step 1

Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).

Step 2

Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).

Step 3

Finely crush the biscuits in a food processor and then place into a large bowl.

Step 4

Add the melted butter and mix thoroughly until well combined.

Step 5

Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).

Step 6

Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).

Step 7

Chill in the fridge for 30 minutes.

Step 8

Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).

Step 9

Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.

Step 10

Stir through the sour cream.

Step 11

Gently pour the cream cheese mixture into the base of the tin.

Step 12

Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).

Step 13

Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.

Step 14

Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).

Step 15

After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.

Step 16

Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (garnish - optional).

Step 17

Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).

Step 18

Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).

Step 19

Place the butter (chopped) into the Thermomix bowl and melt on Speed 2, 80 degrees, 3 minutes (or until melted).

Step 20

Add the biscuits and mix on Speed 8, 10 seconds or until completely combined.

Step 21

Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).

Step 22

Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).

Step 23

Chill in the fridge for 30 minutes.

Step 24

In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed Note: it will 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 Thermomix bowl and mix until well combined.

Step 25

Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.

Step 26

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).

Step 27

Gently pour the cream cheese mixture into the base of the tin.

Step 28

Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).

Step 29

Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.

Step 30

Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).

Step 31

After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.

Step 32

Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (garnish - optional).