55 gm digestive biscuits - crushed
900 gm cream cheese - at room temperature
240 gm sugar
grated rind of one lemon
3 tbsp lemon juice
1 tsp vanilla essence
4 eggs - at room temperature
Preheat oven to 170 degrees C. Grease an 8in spring foam tin. Place on a round of foil 4-5 in larger than the diameter of the tin. Press it up the sides to seal tightly.
Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer.
With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Beat in the eggs, one at a time. Beat just enough to blend thoroughly.
Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come one inch up the side of the tin.
Bake until the top of the cake is golden brown. about 1 1/2 hours. Let cool in the tin.
Run the knife around the edge to loosen, then remove the rim of the tin. refrigerate for at least 4 hours before serving.
Source: Essential Baking - Carole Clement