Lemon Cheesecake with Butter Biscuit Base
A creamy yet light cheesecake with a hint of lemon on a crisp digestive biscuit base. It is baked in a water bath so the surface stays smooth and crack-free.
By yumbelo · 8 servings · 100 minutes
Ingredients
- 200 g Butter biscuits
- 100 g Butter, melted
- 500 g Double cream cream cheese
- 250 g Sour cream
- 150 g Sugar
- 3 pc Eggs (size M)
- 2 tbsp Cornstarch
- 2 pc Organic lemons (zest and juice)
- 1 tsp Vanilla extract
- 1 pinch Salt
Method
- Preheat the oven to 160 °C top and bottom heat and line the base of a 26 cm springform pan with baking paper.
- Finely crush the butter biscuits in a zip-top bag with a rolling pin or in a bowl, mix with the melted butter and press the mixture evenly into the pan.
- Prebake the base for 10 minutes, then let it cool on a wire rack. Leave the oven temperature unchanged.
- Wash the lemons under hot water, finely grate the zest and squeeze out the juice.
- Beat the cream cheese, sour cream and sugar in a bowl with a hand mixer until smooth and creamy.
- Beat in the eggs one at a time, each only briefly, so that as little air as possible gets into the mixture.
- Stir in the cornstarch, lemon zest, 2 tbsp lemon juice, vanilla extract and the pinch of salt.
- Pour the filling over the cooled base and smooth the top.
- Place the springform pan in a large roasting pan and pour in enough hot water that it reaches about 2 cm up the sides.
- Bake the cheesecake for about 60 to 70 minutes, until the center only slightly wobbles.
- Turn off the oven, open the door a crack and let the cake cool inside for 30 minutes.
- Remove the cake and let it cool completely, then refrigerate for at least 4 hours, ideally overnight.
- Before serving, carefully loosen the edge, lift the cake out of the pan and cut it into 8 slices.