Grease base and side of a 24 cm springform pan and line base with baking paper.

To make biscuit base, process biscuit crumbs, butter, sugar and cinnamon until well combined. Using your hands, press mixture into the base of the lined pan, then freeze for 15 minutes to firm.

Preheat oven to 155°C. Process cheese, creams, sugar, lemon juice and vanilla in a food processor until smooth. Add eggs, one at a time, then add flour and process until smooth. Spoon over the biscuit base and tap pan on work surface to remove any air bubbles. Bake for 50 minutes or until firm but still slightly wobbly in the centre.

Turn off oven and, with the door slightly ajar, leave for a further 30 minutes. Cool completely, then refrigerate overnight.

For clean slices, use a sharp knife dipped in warm water to cut the cheesecake.

Photography by Brett Stevens

As seen in Feast magazine, October 2011, Issue 2.