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Cheesecake

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Course Dessert

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

Instructions
 

Crust

  • Preheat your oven to 180C
  • In a food processor, or by hand, crush your biscuits until they get crumbly and even
  • Pour the melted butter over the crumbs, mix them well until all crumbs have moistened
  • Press the crumbs into a springform pan and bake for 15 min
  • Set aside to cool

Filling

  • Reduce the oven temperature to 150 C
  • In a large bowl whip the cream cheese until smooth. Add sugar, cornstarch, and salt. Mix
  • 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
  • Pour the mix on top of the crust and bake for 55 mins
  • Once done, turn off the oven and leave the cheesecake inside for another hour
  • Once done, run a sharp knife around the inside to release nicely
  • Let it cool completely before serving

Notes

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