200 gms shortbread biscuits, crushed
100 gms almond meal
80 gms melted butter
750 gm cream cheese
250 gm sugar
¾ cup sour cream
2 lemon zest
½ cup white chocolate, melted
In a large mixing bowl, combine all ingredients for the base.
Press mixture into bottom of a well greased cheesecake mould. Set aside.
For the topping, rub lemon zest into sugar in a mixing bowl.
Transfer to a food processor, add cream cheese and sour cream. Begin to blend and slowly add each egg into the mixture. Continue to blend until mixture is smooth.
Pour mixture over base.
Drizzle with melted white chocolate, swirl through with the back of a knife.
Bake in a preheated 150C oven for 30 minutes or until cheesecake is just set.