A great Father's Day dessert:
250g gingernut biscuits
125g unsalted butter, melted
500g cream cheese
300g sour cream
Juice of 1 lemon
1 cup sugar
2 tsp vanilla paste
Preheat an oven to 150*c and line a 20cm springform cake tin with greaseproof paper.
Take the gingernut biscuits and wrap them up in a tea towel and hit them with a rolling pin, or blitz in a food processor.
Add the melted butter and combine.
Press the biscuit mix into the bottom of the cake tin. You can use the bottom of a flat glass to press down to ensure its flat.
Place into the fridge to set.
Combine the cream cheese and sugar until smooth and then add sour cream, vanilla, lemon juice and eggs.
Then place the cheesecake into the fridge for an hour to chill down.
After one hour, place the cheesecake in the oven on 150*c and bake for one hour. After this time turn the oven off and leave the door ajar for a further 2 hours.
This allows the cheesecake to cool down slowly, preventing it from cracking or splitting badly.
Allow to cool before enjoying.