New York cheesecake

250g Arnott's Nice biscuits 
125g butter (room temp)
750g cream cheese (room temp)
juice of 2 lemons
rind of 2 lemons 
1 cup caster sugar
1 tsp vanilla bean paste 
3 eggs 
3/4 cup sour cream 
1 punnet raspberries 
pistachio nuts 

Raspberry sauce
1 punnet raspberries
1 tbs caster sugar
1 lemon- juice

New York cheesecake 

Preheat oven to 160 degrees 

Line a round baking tin (with removable bottom) 

Crush biscuits and mix in butter with fingertips

Press mixture into bottom of tin

Cover in glad wrap and put into fridge for 30mins

In a large bowl mix cream cheese, caster sugar, lemon rind

 and vanilla until smooth and creamy

Beat in 1 egg at a time 

Add sour cream and lemon juice

Continue to beat for 4mins 

Pour mixture over biscuit base

Place in oven for 1 hour

Turn oven off and leave cheesecake in for 2 hours with door ajar

The middle should still wobble when finished baking 

Place in Fridge overnight to set

Add raspberries and pistachios on top

Raspberry sauce- 

Blend Raspberries, sugar and lemon juice until smooth

Pour over cake when serving