Sour cream and blueberry cheesecake slice

1.Preheat oven to 150°C/130°C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends 5cm above rim of pan.

2.Process biscuits in a food processor until crushed. Add butter and pulse until combined. Press into base of prepared pan. Refrigerate while preparing filling.

3.Using an electric mixer, beat cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in sour cream and lemon juice until just combined.

4.Pour mixture over base. Sprinkle with blueberries. Bake for 25-30 minutes, or until almost set in the centre. Cool in oven with the door ajar. Refrigerate for 6-8 hours or overnight. Cut into squares and dust with icing sugar.