250g pkt Nice biscuits
2 tablespoons firmly packed brown sugar
125g unsalted butter, melted
3 x 250g pkts cream cheese, softened
1 cup (220g) caster sugar
2 lemons
1/4 teaspoon vanilla extract
3 eggs
1 egg yolk
1/2 cup (125ml) pouring cream

Step 1
Process biscuits and brown sugar in a food processor until fine crumbs form. Add butter and process until combined. Using your hands, press mixture over the base and sides of a 22cm non-stick springform tin, finishing 1cm from top. Using the base of a glass, press to smooth the base. Chill for 1 hour.

How to line a springform cake tin with baking paper.

Step 2
Preheat oven to 220°C. Place cream cheese and caster sugar in a bowl then grate lemon rind over. Juice lemons and add to cream cheese mixture with vanilla. Using an electric mixer, beat until just smooth. Add eggs, 1 at a time, beating until just combined. Add egg yolk and beat until just combined. Stir in cream.

Step 3
Wrap base of tin with foil and place on an oven tray. Pour mixture into tin until level with top of crumbs. Bake on lowest shelf for 10 minutes. Reduce to 150°C and bake for 25-30 minutes or until mixture is almost set. Leave cake to cool with oven door slightly open. Cover and chill for 4 hours or overnight.


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