Step 1

Preheat oven to 180℃. Grease and line base of 20 cm round springform pan with baking paper.

Step 2

Add sugar to clean, dry bowl. Mill for 10 sec/speed 10/MC on. Set aside.

Step 3

Add biscuits and 2 Tbsp of reserved sugar to mixer bowl. Mill 5 sec/speed 7/MC on or until fine crumbs.

Step 4

Add butter to the bowl and melt for 3 mins/80℃/reverse/speed 3/MC on.

Step 5

Press biscuit mixture into the base of the tin & bake in the oven for 10 mins. Once the base has finished, remove from oven and increase the temperature to 200℃.

Step 6

With a clean bowl, set timer to 10 min/37°C/speed 3 and add cream cheese through the lid one cube at a time, followed by slowly adding in reserved icing and flour until well combined.

Step 7

Insert butterfly to bowl without removing cheese mixture and set timer to 5 min/speed 3 while slowly adding lemon zest, juice, lemon juice, eggs, vanilla and sour cream. Scrape bowl down and blend for 20 sec/speed 3/MC on.

Step 8

Grease the edges of the springform pan with butter and pour mixture directly onto base in one smooth movement - This is important if you want your cheesecake to have a smooth top.

Step 9

Bake for 10 min then reduce heat to 100°C and continue to bake for a further 25 mins.

Step 10

Turn oven off, allowing cake to cool for 2 hr with oven door closed.

Step 11

Place in fridge (preferably overnight). Dust the top of the cheesecake with nutmeg to serve.