Ingredients:
- g Digestive Biscuits
- g Unsalted Butter, melted
- g Granulated Sugar (for base)
- g Full-Fat Cream Cheese, softened
- g Granulated Sugar (for filling)
- g All-Purpose Flour
- tsp Vanilla Extract
- Zest of 1 large Lemon
- Large Eggs, room temperature
- ml Full-Fat Sour Cream, room temperature
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Blitz the digestive biscuits into fine crumbs. Combine crumbs, melted butter, and 30g sugar. Press firmly and evenly into the base of the springform pan.
- Bake the base for 10 minutes. Remove and allow to cool completely. Crucially, reduce the oven temperature now to 325°F (160°C).
- Wrap the exterior of the springform pan tightly with at least two layers of heavy-duty foil to waterproof it. Place the wrapped pan inside a larger roasting pan.
- In a large bowl, beat the softened cream cheese until completely smooth. Gradually beat in the 250g sugar and flour until just combined. Scrape down the sides.
- Mix in the vanilla and lemon zest, followed by the sour cream until incorporated.
- Add the eggs one at a time, mixing only until just combined after each addition. Do not over-mix once eggs are in.
- Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to bring any large air bubbles to the surface.
- Carefully place the roasting pan onto the middle oven rack. Pour boiling water into the roasting pan until it reaches about halfway up the side of the springform pan (bain-marie).
- Bake for 75–90 minutes. The edges should look set, but the centre 2 inches should still have a slight wobble.
- Turn the oven off. Prop the oven door open slightly and let the cheesecake cool inside the oven for 1 hour for gradual temperature reduction.
- Remove the cheesecake from the water bath, remove the foil, and cool completely on a wire rack.
- Chill in the refrigerator for a minimum of 6 hours, preferably overnight, before slicing and serving.