1 1/2 cups plain cookies of choice, crumbed
6 tablespoons butter, melted
Pre heat over to 350 F.
To make the crust, combine cookies and melted butter. Press into the bottom of a 9-inch springform pan with your hands. Bake for 8 minutes, then allow to cool.
Filling:
16 ounces (454g) sour cream
3 eggs, room temperature
1/2 cup powdered/icing sugar
3 tablespoons lemon rind (grated)
Preheat oven to 400 F.
Blend all the ingredients together and pour into the cooled crust. Bake for 20 minutes or until set. Take out of the oven and let completely cool before you decorate with summer fruit of choice. Glaze fruit with preserve of choice. Refrigerate until ready to serve.
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