Start off by doing the caramelised lemons, they won't taste very good on their own but believe me they taste great on top of the cheesecake. Recipe calls for only one but I used two as one just didn't seem enough.

Preheat the oven to 140c. Then line a baking tray with greaseproof paper (Tip: grease the tray with butter, this will ensure the greaseproof paper stays in place).

Dust the greaseproof paper with a good layer of icing sugar. Then layer the lemon slices on top. Sprinkle the slices with water and then dust the top with icing sugar.

Bake the lemon slices for about an hour until their are golden and caramelised. When done carefully lift them off the greaseproof paper until ready to use.

Whizz the biscuits in a food processor or put them in a freezer bag and bash with a rolling pin until it becomes fine crumbs.

Then pack the mixture into a 20cm loose bottom cake tin in a even layer. I used the back of my fist but you can use the back of spoon to press it down evenly. Chill in fridge until needed.

In a bowl mix using a whisk the cream cheese, sour cream and caster sugar until smooth.

Gently add in the eggs one at a time, then add the vanilla extract (recipe calls for 1 tsp, I added 2 tsps instead).

Next add in the lemon zest and juice.

Finally fold in the flour until the mixture is smooth. Then spoon all the mixture over the chilled biscuit base.

Bake for 50-60 minutes until the top is slightly golden but middle is still wobbly. Not going to lie slightly over baked mine but instead of it being slightly wobbly it's just a firm cheesecake.

To serve top with the caramelised lemons and dust with more icing sugar.