85g plain sweet shortbread biscuits
1/2 cup ground almonds
45g butter melted
600g cream cheese
1 cup caster sugar
6 fl oz sour cream
Grated rind from 1-2 lemons, depending on how big they are and how lemony you like it
Pre-heat the oven to 140C.
Crush the biscuits in a plastic bag with a rolling pin, then mix them in a bowl with the ground almonds and the melted butter. Squash them into the bottom of a 9inch / 22cm spring-form tin and put it into the fridge until you’ve made the topping.
Put the cream cheese, sugar and sour cream in the food processor and whizz until smooth. Add the eggs and lemon rind and whizz again. Pour into the tin. Bake for 1 hour 10 minutes or until the topping is firm and you have a little bit of a wobble underneath, but not too much. Cool it in the tin. Run a sharp knife around the edge before unclipping the spring form. I find it impossible to get it off the base so usually just transfer it wholesale to a pretty plate, not letting it slide off en route to the table.