Baked lemon cheesecake for the win! Challenge yourself with winter dessert and impress your guests at tea time.
Preheat oven to 160°C, and grease a 21cm deep round springform baking pan. Alternatively, if you don't have a springform pan you can use a deep pie dish. You'll just have to serve the cheesecake from the baking dish.
Finely crush the biscuits (easiest if you do this in a blender or food processor but can be done by hand) and combine with the ground cinnamon and then stir through the melted Stork Bake.
Press biscuit mix into the bottom of the baking pan and place in freezer for 15 - 20 mins until firm.
Beat the cream cheese until it is softened (using electric mixers definitely makes this easier), then beat in the castor sugar until combined and the mixture is smooth.
Add the rind to the lemon juice then add to the cream cheese mixture, beating until just combined.
Combine the eggs, fresh cream and vanilla essence by lightly whisking them together, then add this to the cream cheese mixture, beating as you go, until smooth (though don't over beat the mixture as too much air will cause the centre to collapse when baking).
Pour mixture onto the prepared biscuit base. Bake for 1 hour in centre of the oven at 160°C, or until cake is firm to touch.
Remove from oven and allow to cool (usually 2+ hours) then refrigerate cheesecake for 4+ hours. Remove from springform pan and serve.