Lemon Cheese-cake

Hi there, I know I haven't added any new recipes for a long time now but I thought I would make it up to you by posting one of my most famous cheesecakes amongst our friends. This was also a request by my friend Maria, so this one is dedicated to her! So here we go...

Ingredients:
(Part 1)
For the base:
225g Digestive biscuits crushed in a blender
115g melted butter (unsalted)

(part 2)
For the cream:
700g of Philadelphia cream cheese (or any other cream cheese)
200g caster sugar (this is sugar for cakes, you can get it any supermarket)
2 tablespoons plain flour
3 eggs
115g melted butter (unsalted)
1 teaspoon vanilla sugar
1 tablespoon grated lemon zest (grate the lemon skin thinly by using the grater for cheese)

So, you must have a 20 cm springform cooking case. This means that the side of the baking tin can come off after cooking. So you mix the crushed biscuits with the melted butter in the baking tin and then with the back of a spoon you press it down evenly at the bottom and the sides of the tin. You must cook this in the oven at 180 degrees Celsius for about 8-10 minutes and leave it to cool just until you can touch it. Basically until you make the cream it will cool.

Part two is simple. You put the cream cheese, sugar and flour and beat them up with a mixer. Add the rest of the stuff and beat them until mixed well. Pour the cream over the cooked biscuit base and cook in the oven at 170 degrees Celsius for about an hour until it goes a bit brown on top.
After cooking you have to leave the cake to cool in the oven and just open the oven door a little bit. When cool, remove from the oven, cover it with aluminum foil and put it in the fridge to cool. Note that your cheesecake will rise and then go back down again and that's how it's meant to be so please DON'T panic!!!

Enjoy!!!!

If you have any questions please do not hesitate to ask!