Classic baked cheesecake

Method

• 1 Make the crust by crushing the nice biscuits to a medium/fine consistency.
• 2 Mix in the Red Island until all crumbs are coated, if is still dry, add in some water.
• 3 Press the crumb mixture into the bottom and sides of 9-inch spring form pan.
• 4 Bake the crust until golden brown, about 8-10 minutes. Then set aside
• 5 To make the filling, beat the cream cheese on high until light and fluffy, around 5 to 7 minutes.
• 6 Add flour and beat until just combined. Then add vanilla, sour cream, sugar and lemon zest and beat on low until just combined.
• 7 Add the eggs one at a time and beat in between until just combined. Try not to aerate the mixture too much.
• 8 Pour mixture into the prepared crust and tap the pan to ensure all air bubbles are removed. Bake for 35-40 minutes, rotating half-way through. The top should turn golden brown.
• 9 Turn the oven off and cool the cheesecake in the oven for around 40 mins before moving it to the fridge for a further 2 hours.
• 10 To finish, top with berries icing sugar.