For the base:- 1.5 packets of digestive biscuits
- 75g of butter (melted)
- Greased parchment paper for the bottom of a 19cm springform pan
Cheesecake:- 1 package of cream
- 2 heaping tablespoons of flour
- 600g of cream cheese
- Slightly less than half a cup of lemon juice (1/3 cup)
- Zest of half a lemon
- Slightly less than 1 cup of sugar
- 3 eggs
- 1 package of vanilla extract
** If you're not going to bake in a water bath, place a heatproof dish with hot water on the bottom of the oven.
METHOD
- Place greased parchment paper on the bottom of a 19cm springform pan. Wrap the outside of the pan with aluminum foil. Crush the digestive biscuits in a food processor. Add melted butter and mix well. Spread and flatten the mixture onto the bottom of the pan using a spoon. Place in the refrigerator.
- For the cheesecake filling, ensure that all the ingredients are at room temperature. Drain any excess liquid from the cream cheese. Add sugar and whisk with a wire whisk. In a separate bowl, mix the cream, lemon juice, and lemon zest, then add to the cream cheese mixture and whisk. Sift in the flour and vanilla extract, and mix well.
- Add the eggs one at a time, whisking lightly after each addition, until just combined. Pour the mixture over the chilled crust in the pan.
- Place the pan in a larger baking dish and pour hot water into the baking dish, filling it halfway. Bake at approximately 160 degrees Celsius for 60-65 minutes. The center should be slightly jiggly, and the top should be lightly golden. Keep the oven door closed for the first 20 minutes, then open it slightly for the next 20 minutes. Allow the cheesecake to cool to room temperature.
- Once cooled, refrigerate the cheesecake before serving.
This recipe was prepared and brought to you by the talented chef @Bakewithbest A bakery near me
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