Preheat your oven to 160 degrees – fan forced.

Line the base and sides of a 20cm round springform tin with baking paper.

Place the butter (cut into cubes) into your Thermomix bowl and melt for 3 mins, 60 degrees, speed 2.

Add the biscuits and mix for 10 seconds, speed 5 to crush. If they haven't quite crushed, mix for a further 5 seconds on speed 5.

Press the mixture over the base of the prepared springform tin using the back of a metal spoon. Pop into the fridge to chill for 15 minutes.

In a clean Thermomix bowl, softened cream cheese, caster sugar and lemon rind and mix for 40 seconds, speed 4.

Scrape down the sides of the bowl and mix for a further 30 seconds, speed 5 or until the mixture is smooth.

Turn the Thermomix onto speed 3 and remove the measuring cup from the Thermomix lid. Add the eggs one at a time through the hole, letting each egg mix through for around 10 seconds before adding the next one.

Replace the measuring cup and add the lemon juice and mix for 20 seconds on speed 4. By this stage your lemon cheesecake mixture will be beautiful and creamy.

Pour the mixture into the springform tin and bake in the oven for approximately 50 minutes or until the filing has just set – don’t worry if it’s still a little wobbly in the centre, it will firm.

Cool your cheesecake in the oven with the door slightly ajar, before transferring to the fridge for a minimum of 4 hours (preferably overnight) to chill completely,