Ingredients For base:
1 1/2 cup of biscuit crumbs (I used Marie and you could use graham or any sweet plain biscuit).
1 cup of hazelnuts
1/3 cup of unsalted butter plus 2 Tbsp, melted
1/4 cup sugar
1/4 tsp of cinnamon
3 x 250g tubs of cream cheese
1 cup sugar
3 large eggs, at room temp
1/2 cup sour cream, at room temp
2 Tbsp lemon juice
2 tsp lemon zest
1 Tbsp vanilla extract
250g strawberries, halved
Strawberry jam for brushing strawberries
Preheat oven to 170 C. Start with the base: If you don’t already have biscuit crumbs then put a packet of biscuits in the food processor and blitz on high until they resemble crumbs.
Add hazelnuts to processor and pulse until fine crumbs.
In a bowl put biscuit and hazelnut crumbs and add sugar, melted butter and cinnamon until mixture is moist.
Using the bottom of a glass, press mixture in to the bottom and sides of a spring-form round tin. Bake for 15 mins and leave to cool completely.
For filling: Beat cream cheese for a few minutes until smooth. Stopping to scrape sides of bowl. Gradually add sugar and beat until smooth.
Add eggs one at a time, beating well after each addition and scraping bowl to ensure all mixture is combined.
Add zest, lemon juice and extract and combine.
Pour filling in to base and bake for 1 hour. When cooked, cheesecake will still have a little wobble. Don’t overcook.
Leave to cool completely in tin and refrigerate overnight or for three hours.
When ready to serve, remove cheesecake from tin. *Arrange strawberries on top and brush with jam for a lovely shine!