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Cheesecake

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Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 250 g digestive biscuits
  • 80 g melted butter
Cream cheese filling
  • 1000 g cream cheese
  • 240 g sour cream can be substituted with Greek yogurt
  • 200 g sugar
  • 1 tsp vanilla
  • 5 eggs at room temperature
  • 1 tbsp cornstarch
  • pinch of salt
  • 2 tbsp lemon zest

Method
 

Crust
  1. Preheat your oven to 180C
  2. In a food processor, or by hand, crush your biscuits until they get crumbly and even
  3. Pour the melted butter over the crumbs, mix them well until all crumbs have moistened
  4. Press the crumbs into a springform pan and bake for 15 min
  5. Set aside to cool
Filling
  1. Reduce the oven temperature to 150 C
  2. In a large bowl whip the cream cheese until smooth. Add sugar, cornstarch, and salt. Mix
  3. Add the eggs one at a time while mixing. Then add the vanilla, lemon zest and sour cream. Mix them until combined, do not over mix
  4. Pour the mix on top of the crust and bake for 55 mins
  5. Once done, turn off the oven and leave the cheesecake inside for another hour
  6. Once done, run a sharp knife around the inside to release nicely
  7. Let it cool completely before serving

Notes

I like to refrigerate it overnight before serving it, but that’s optional.