Step 1

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and lighty grease a 9 inch springform cake tin. I use my homemade cake release, but a little butter or oil will do the trick.

Step 2

Place the biscuits into a food processer, and blend until they resemble fine crumbs. They shouldn't be powdery though, so check them every now and then to make sure you aren't over processing them.

Step 3

Place the biscuit crumbs into a bowl and add in the melted butter and sugar. Mix with a spoon until well combined (towards the end I like to just use my hands to make sure everything is mixed well).

Step 4

Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom (see note 2 for extra tips on how I like to do this).

Step 5

Bake the crust for 8 minutes. Once done set aside to cool.

Step 6

Reduce the oven temperature to 140°C (285°F) with the fan on (see note 3 if you don't have a fan function).

Step 7

In a large bowl add in the room temperature cream cheese, and using a hand or stand mixer on a low-medium speed, mix just until it's smooth (see note 5 about overmixing). If using a stand mixer then use the paddle attachment.

Step 8

Next add in the all purpose flour, and mix on a low-medium speed until just combined.

Step 9

Next add in the sugar, sour cream, vanilla, lemon juice and salt, and again mix on low-medium speed until just combined.

Step 10

Finish off by adding in the room temperature eggs one at a time, mixing each egg on a low speed until it's almost combined before adding in the next.

Step 11

Pour the batter into the prebaked crust (it's okay if the crust is still slightly warm), give the cake tin a little shake to distribute the batter evenly, and then drop the cake tin lightly on the counter to remove any large air bubbles. Also place the cheesecake onto a baking tray incase there are any leaks - it'll save you from having to clean your oven!

Step 12

Bake for 75 minutes (middle rack), or until the top of the cheesecake is set. It will still be quite wobbly in the middle, so to check that it's done, touch the centre gently with your finger tip, and no wet batter should stick to your finger. If you notice the top browning and the cheesecake isn't ready, cover the top with aluminium foil and continue to bake until ready.

Step 13

Let the cheesecake cool in the oven for 30 minutes with the oven door closed (make sure the oven is off), and then take it out and let it come to room temperature before covering the top with some cling wrap and placing into the fridge to set. It needs to set for a minimum of 4 hours in the fridge, but for best results, allow it to set overnight.

Step 14

Once ready, remove the sides of the springform pan and transfer the cheesecake to a serving platter/cake stand. Slice and enjoy! See note 6 for best way to cut a cheesecake.