150 gms digestive biscuit crumbs
50 g butter
360 g Full fat soft cheese
180 g sugar
4 eggs
40 g plain flour
200 ml soured cream
grated zest and juice 1 lemon
Instructions
Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose bottomed cake tin and chill whilst preparing the filling.
Beat together the full fat soft cheese, sugar until smooth. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
Stir in the flour, soured cream and lemon zest and juice.
Bake at 170 °C, for 1 hour or until firm.
Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving.