200g granita or plain digestive biscuits
200g butternut or Anzac biscuits
200g butter, melted
500g cream cheese
½ cup caster sugar
300g sour cream
2 tsp lemon rind, finely grated
2 tbsp lemon juice
candied clementines, to decorate (optional)
Preheat oven to 150°C. Grease and line the base and sides of a 20cm springform pan with baking paper.
Process biscuits in a food processor until finely crushed. Add butter; process until well combined. Press around base and sides of pan with a glass. Refrigerate for 30 minutes.
Use an electric mixer to beat cream cheese until smooth. Add eggs, sugar, sour cream, lemon rind and juice. Beat until smooth. Pour into prepared pan. Bake for 1 hour or until just set. Turn off oven. Leave cheesecake in the oven, door ajar, for 2 hours or until cooled completely. Refrigerate overnight to chill.
Top with clementines to decorate. Serve.