- 2 cups (200 grams) of digestive biscuit crumbs (you can process whole biscuits in a food processor until they become crumbs)
- 1/4 cup (50 grams) granulated white sugar
- 1/2 cup (114 grams) unsalted butter, melted
- 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 3 tablespoons (35 grams) all purpose flour
- 5 large eggs, room temperature
- 1/3 cup (80 ml) heavy whipping cream
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) sour cream
- 2 tablespoons (30 grams) granulated white sugar
- 1/2 teaspoon pure vanilla extract.
- Grease, or spray a 9 inch (23 cm) "springform" pan.
- Place the pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in centre of
For the Base:
- In a medium sized bowl combine the digestive biscuit crumbs, sugar, and melted butter.
- Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.
- Cover and refrigerate while you make the filling.
- For the Filling:
- In bowl of your electric mixer place the cream cheese, sugar, and flour.
- Beat on medium speed until smooth (about 2 minutes).
- Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
- Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
- Remove the crust from the refrigerator and pour in the filling.
- Place the cheesecake pan on a larger baking pan and place in the oven.
- Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only
the centre of the cheesecake looks a little wet and wobbly.
- Remove from oven and place on a wire rack.
- Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.
- Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.
- Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it
- Let cool before covering with plastic wrap and refrigerating.
- Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and
- Another reason for cracking is over baking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
- Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
This cheesecake tastes best after being refrigerated for at least a day.