- 160g (5 1/2oz) digestive biscuits
- 90g (3oz) butter, melted
- 900g (2lb) cream cheese, softened at room temperature
- 200g (6 1/2oz) caster sugar
- 2tbsp plain flour
- 3 large free-range eggs, plus 1 yolk
- 200ml (7oz) sour cream
- 1tsp lemon zest
- 2tsp lemon juice
- Strawberries, to serve
FOR THE TOPPING:
- 200ml (6 1/2fl oz) sour cream
- 1tbsp caster sugar
- 1tbsp lemon juice
- Grease a 23cm (9in) springform tin and line the base with baking paper. Place the biscuits and melted butter in a food processor and pulse until the mixture comes together. Press the crumb mixture into the base of the tin. Refrigerate for 30mins, then bake in a heated 180°C (gas mark 4) oven for 12 mins. Allow to cool. Increase the oven temperature to 200°C (gas mark 6).
- Place the cream cheese, sugar and flour in an electric mixer and beat until creamy and well combined. Add the eggs and yolk one at a time, then beat in the sour cream, vanilla extract, lemon zest and juice. Beat for 2-3mins or until the mixture is light and fluffy.
- Spoon the mixture onto the cheesecake base and smooth the top. Bake for 10mins, then reduce the heat to 110°C (gas mark 1/2) and bake for a further 25 mins or until just set in the middle. Turn off the oven and allow the cheesecake to cool inside. Combine the topping ingredients and spread over the top of the cheesecake. Refrigerate for at least 6 hours. To serve, cut the cheesecake into slices, sprinkle with sliced strawberries and dust with icing sugar, if desired.
This cheesecake needs to be chilled well so, if you can, make it a day ahead. For a different flavour, try using italian amaretti (almond-flavoured) biscuits for the base.