Ingredients

• 250g (9oz) digestive biscuits
• 125g (4oz) unsalted butter, plus extra for greasing
• 1 large lemon
• 500g (1lb 2oz) full-fat cream cheese
• 142ml carton soured cream
• 2 medium eggs
• 175g (6oz) golden caster sugar
• 1½ tsp vanilla extract
• 1 level tbsp cornflour
• 50g (2oz) sultanas

Method

1. Make the base. Whiz the biscuits in a food processor until fine. Melt the butter in a large pan and stir in the biscuits.
2. Tip the mixture into a greased 23cm (9in) springform tin and use the back of a spoon to press the mix into the base. Chill for 1hr.
3. Preheat the oven to 180°C (160°C fan) mark 4. Grate zest from the lemon and put aside. Halve lemon and cut three thin slices; set aside. Squeeze juice from lemon.
4. Put lemon zest, juice, cream cheese, soured cream, eggs, sugar, vanilla and cornflour into a large bowl. Using an electric mixer, whisk until smooth. Fold in sultanas.
5. Pour mixture into tin and shake to level. Bake for 30min. Arrange lemon slices on top. Continue to bake for 20-25min until just set — it should still be a little wobbly in the middle. Turn off the oven, open the door slightly, and leave inside to cool. Chill for at least 2hr or overnight.
6. Remove cheesecake from fridge 30min before serving. Run a palette knife around the edge and sit tin on a bowl before releasing side of tin. Slide the palette knife under the base of the cheesecake and move it carefully on to a serving plate.

Notes