Baked cheesecake
A tall, creamy baked cheesecake on a buttery biscuit base, lifted with lemon zest and soured cream and set slowly overnight.
Method
- 1
Heat the oven to 180°C. Grease the springform tin and line the base with baking paper.
- 2
Crush the biscuits to fine crumbs in a food processor, or in a bag with a rolling pin, then stir in the melted butter.
- 3
Press the crumbs firmly and evenly over the base of the tin with the back of a spoon.
- 4
Bake the base until set and lightly toasted, then lower the oven to 160°C.
- 5
Beat the cream cheese on low speed until smooth, then beat in the sugar and flour.
- 6
Add the vanilla and lemon zest, then the eggs and yolk one at a time, mixing on low just until each one disappears.
- 7
Stir in the soured cream by hand, scraping down the bowl so no lumps of cheese remain.
- 8
Pour the filling over the base and tap the tin on the worktop to bring large air bubbles to the surface.
- 9
Bake until the edge is set and lightly puffed but the centre still wobbles like jelly when you nudge the tin.
- 10
Turn off the oven, prop the door ajar and leave the cheesecake inside to cool slowly.
- 11
Run a thin knife around the edge, then leave it to cool fully at room temperature.
- 12
Cover and chill until firm, ideally overnight.
Notes
- Mix on low speed throughout. Beating in a lot of air makes the cheesecake puff up in the oven and then crack as it sinks.
- For clean slices, dip a long knife in hot water and wipe it dry between cuts.
Equipment
23 cm springform tin, Baking paper, Food processor or rolling pin, Electric mixer, Large mixing bowl