Prep Time: 90 minutes

Yield: 9” round cake

Ingredients:
Base:
10 ounces tea biscuits
2/3 cup melted butter
1 teaspoon vanilla extract
Cheese Filling:
3 eggs
2 containers Tnuva Premium Cheese Spread, Original Flavor
1 cup sour cream
1 tablespoon cornstarch
2 tablespoons grated lemon zest
2 tablespoons lemon juice
1 cup sugar
Topping:
1 cup sour cream mixed with 2 tablespoons powdered sugar
½ cup sugar combined with ultra-thin slices from 2 lemons

Instructions:
1. Preheat oven to 325⁰F and place a tray with water on the bottom rack of the oven.
2. Blend the tea biscuits in a food processor. Add the melted butter and vanilla and mix well until the mixture resembles crumbs.
3. Press the crust mixture onto the bottom and up the sides of a 9” spring form pan. Bake for 7-10 minutes. Remove from oven and let cool. (Do not turn off the oven.)
4. Beat the eggs with the sugar for about five minutes until light. Add the cheeses, cornstarch, lemon zest and lemon juice and mix well.
5. Pour the batter on top of the baked crust and bake for 1 hour. Then turn off the oven and let the cake cool inside the oven for an additional hour.
6. Remove the cake from the oven and let cool completely. Pour the sour cream with the sugar on top of the cake, and chill in the fridge overnight.
7. Prepare the lemon decoration: In a small saucepan, cook the lemon slices with the sugar until the lemon is soft and slightly transparent. Let cool and arrange on top of the cake.