What you’ll need:
250g plain sweet biscuits
150g butter, melted
500g cream cheese, softened
3/4 cup caster sugar
3 teaspoons finely grated lemon rind
1/4 cup lemon juice
raspberries to decorate
Preheat oven to 160°C/140°C fan-forced.
Grease a 6cm-deep, 20cm round spring form pan.
Process biscuits until finely chopped. Add butter. Process until combined.
Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth.
Add eggs, 1 at a time, beating until combined.
Add lemon juice. Beat for 1 minute.
Pour mixture into prepared pan.
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing).
Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.
Add raspberries to the top, dust with icing sugar if you choose.
Slice and enjoy!