2cupsor 250 g graham cracker crumbs / digestive biscuits
3tbssugar
Pinch of salt
16ozor 500 g packages cream cheeseroom temp
2cupsor 480 g sour cream
¾cupor 150 g sugar
3large eggs
Zest of a lemon
1tspvanilla
Boiling water for roasting pan
The Topping
3cupsor 450 g blueberries or strawberries
¾cupor 150 g sugar
2tbssugar
2tbslemon juice
1tbscornstarch
Instructions
Preheat oven to 325F or 180C.
Coat a 9 inch springform pan with cooking spray. Wrap exterior of pan with foil.
Mix crumbs, butter, 3 tbs sugar and salt. Press mixture firmly into bottom of pan. Refrigerate 15 mins.
Beat cream cheese with mixer until fluffy.
Add sour cream, sugar, eggs, lemon zest and vanilla. Beat until combined and pour into pan.
Put the pan into a large roasting pan. Pour enough boiling water until it comes up halfway of the side of the springform pan. Best to do this in the oven to prevent spillage.
Bake about 1 hour, till its set but the centre is still slightly wobbly. Let cake cool for about 30 mins and chill in fridge for at least 6 hours or overnight.
Run a knife around the edge and remove the pan.
Pour strawberry or blueberry topping on cheesecake.
For the topping
Put all the ingredients into a saucepan and cook until berries breakdown.
Cool and refrigerate the topping until ready to use.