250g Arnott's Nice Biscuits
150g Butter, melted
500g Cream Cheese, softened
3/4 cup Caster Sugar
3 teaspoons Lemon Rind, finely grated
1/4 cup Lemon Juice
Icing Sugar to Serve
Peeled Lemon Rind, thinly sliced to serve
Preheat oven to 160°C.
Grease a 6cm deep, 20cm round spring-form tin.
Process biscuits until fine crumbs then add melted butter and process further until combined.
Press into the base of the springform tin and place in fridge.
Meanwhile, beat the cream cheese, sugar and lemon rind together until the mixture becomes smooth. Add the eggs one at a time, beating until combined. Add the lemon juice and beat for a further 1 minute.
Pour mixture into prepared tin and bake for 50 minutes to 1 hour or until filling is just set. (mixture may wobble slightly in centre, but will firm on cooling).
Cool in oven with door slightly ajar. Once at room temperature, keep in tin and refrigerate for 4 hours or until cold.
Dust with icing sugar and serve and top with sliced lemon rind.