This is the cheesecake I keep coming back to — dense and creamy in the middle, with a crisp biscuit base and the faintest tang from the sour cream. It takes a bit of patience (mostly waiting), but the steps themselves are simple.
Makes one 9-inch cheesecake — about 12 slices.
Ingredients
For the base
- 200 g digestive biscuits (or graham crackers), crushed
- 100 g unsalted butter, melted
- 1 tbsp sugar
- a pinch of salt
For the filling
- 600 g full-fat cream cheese, at room temperature
- 150 g caster sugar
- 200 g sour cream
- 3 large eggs, at room temperature
- 1 tbsp plain flour
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 tbsp lemon juice
Method
Prep. Heat the oven to 160 °C (320 °F). Line the base of a 9-inch springform tin with baking paper and lightly butter the sides.
Make the base. Mix the crushed biscuits, melted butter, sugar and salt until it looks like wet sand. Press firmly into the bottom of the tin with the back of a spoon. Bake for 10 minutes, then set aside to cool.
Make the filling. Beat the cream cheese and sugar together until smooth — don’t overbeat, you don’t want too much air in it. Mix in the sour cream, flour, vanilla, lemon zest and juice. Add the eggs one at a time, beating just until each disappears.
Bake. Pour the filling over the cooled base and smooth the top. Bake for 45–55 minutes. It’s done when the edges are set but the centre still has a slight wobble.
Cool slowly. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This slow cooldown is the secret to avoiding cracks.
Chill. Refrigerate for at least 4 hours, ideally overnight, before releasing from the tin and slicing.
Tips
- Everything at room temperature mixes smoother and bakes more evenly.
- For clean slices, wipe the knife with a hot, damp cloth between each cut.
- A spoonful of fruit compote or a handful of fresh berries on top never hurts.