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
For filling: 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.
For base: If you donít 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. 3. Add sour cream, 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. Donít overbake.
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! Yummyyyy