for the filling:
350gr cream cheese
150gr caster sugar
zest & juice of 1 lemon
2 tsp vanilla essence
handful of dried cranberries
for the topping:
300ml of soured cream
a syrup of your liking (optional)
Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment.
Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs.
Preheat the oven to 180ºC (350F/Gas 4).
Beat the cream cheese, caster sugar and vanilla together with a wooden spoon or a hand-held mixer until smooth. Now add the eggs, one at a time, followed by the zest and lemon juice utill you have a well combined mixture.
Bake for 30mins. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform.
Transfer the cheesecake to a serving plate. Spread the soured cream over the surface of the cheesecake – this will cover any cracks that might have appeared. For extra colour decorate the top with a syrup of your choice.