Baked Lemon & Vanilla Cheesecake Recipe

Ingredients

• <h3>For the base</h3>
• 75g (3 oz) (6 tbsp) extra for greasing, Kerrygold Pure Irish Salted Butter
• 225g (8oz) digestive biscuits, finely crushed
• <h3>For the topping</h3>
• 450g (1lb) soft cream cheese, at room temperature
• 250g (9oz) (1 cup) sour cream
• 150g (5oz) ( ¾ cup) caster sugar
• 4 eggs, separated
• 50g (2oz) ( ? cup) plain flour
• 1 vanilla pod, split in half and seeds scraped out
• finely grated rind and juice of 2 lemons
• Icing sugar and finely pared rind of lemon, to decorate
• lightly whipped cream, to serve