Ingredients
- 1 kg Lussaria Cream Cheese, room temperature
- 250 g caster sugar
- 4 large eggs, room temperature
- 200 ml sour cream (or 200 ml Lussaria whipping cream + 1 tsp lemon juice, rested 10 min)
- 1 tbsp vanilla extract
- 2 tsp lemon zest
- 2 tbsp cornflour (cornstarch)
- For the base: 200 g digestive biscuits + 90 g melted butter + 2 tbsp sugar
Method
- Preheat oven to 160 °C. Line the base of a 22 cm springform tin with parchment; wrap the outside in foil (water-bath safe).
- Blitz the biscuits fine, mix with melted butter and sugar, press firmly into the base of the tin. Chill while making the filling.
- Beat the cream cheese with sugar on LOW speed until smooth — 90 seconds only. Do not overmix.
- Add cornflour and vanilla, mix briefly. Add eggs one at a time, still on low, scraping down between additions.
- Fold in the sour cream and lemon zest by hand. Scrape into the tin.
- Bake in a water bath: place the springform in a larger tray, pour hot water halfway up the sides. Bake 65-75 min — the centre should still jiggle when you shake the tin.
- Turn off the oven, crack the door open, let the cheesecake cool inside for 1 hour. This prevents cracking.
- Refrigerate overnight (minimum 8 hours). Unmould, slice with a hot dry knife.
Baker's note
The critical variable is your cream cheese fat percentage — use 34%+ or the top will crack. See our guide on cream cheese fat % for cheesecake.