25g digestive biscuit crumbs
900g cream cheese
250g caster sugar
grated rind of 1 lemon
3tsbp fresh lemon juice
1tsp vanilla essence
4 eggs at room temperature
1. Preheat the oven to 160C. Grease a 23cm/9in springform cake tin. Place on a round of foil 13cm/5in larger than the diameter of the pan. Press it up the sides to seal tightly.
2. Sprinkle the crumbs in the base of the pan. Press to form an even layer.
3. With the electric mixer, beat the cream until smooth. Add the sugar, lemon rind and juice and vanilla essence, and beat until blended. Beat the eggs, one at a time. Beat just enough to blend thoroughly.
4. Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come 2.5cm/1in up the side of the tin.
5. Bake until the top of the cake is golden brown, about 1 1/2hours. Let cool in the tin.
6. Run a knife round the edge to loosen, then remove the rim of the tin. Chill for at least 4 hours before serving.
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