10 digestive biscuits (140g/5oz), made into fine crumbs
1 tbsp sugar, granulated or golden caster sugar
FOR THE CHEESECAKE FILLING (have everything at room temp)
3 x 300g packs full-fat soft cheese (Philadelphia is good)
250g/9oz golden caster sugar
3 tbsp plain flour
1 1/2 tsp vanilla extract
finely grated zest of one lemon (2 tsp)
1 1/2 tsp lemon juice
3 large eggs, plus 1 yolk
284 ml carton soured cream
FOR THE SOURED CREAM TOPPING
142 ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice
Instructions
Position an oven shelf in the middle of the oven and preheat to
fan 160C/conventional 180C/gas 4. Line the base of a 23cm
springform cake tin with parchment paper. For crust, melt
butter in a medium pan, stir in biscuit crumbs and sugar so
mixture is evenly moistened. Press mixture into bottom of tin
and bake for 10 mins. Then cool while preparing filling.
Increase oven temp to fan 200C/conventional 240C/gas 9. With
paddle/spoon beat soft cheese til creamy, then gradually add
the sugar, the flour and a pinch of salt. Then use a whisk.
Continue by adding vanilla, lemon zest and juice. Whisk in eggs
and yolk one at a time. Continue on low speed as you add the
soured cream. Whisk to blend. Batter should be smooth, light
and airy.
Brush sides of springform tin with melted butter. Pour in filling,
if there are any lumps sink them with a knife, the top should be
as smooth as possible. Bake for 10 mins. Reduce oven temp to
fan 90C/conventional 110C/gas 1/4 and bake for 25 mins more.
If you gently shake tin, filling should have a slight wobble. Turn
off oven and open over door for a creamy texture or leave it
closed for a drier one. Leave to cool for 2 hours. Cheesecake
may get a slight crack on top.
For topping, combine soured cream with sugar and lemon juice.
Spread over the cheesecake right to the edges. Cover loosely
with foil and refrigerate for at least 8 hours or overnight. Run a
round bladed knife around sides of tin to loosen any stuck
edges. Unlock side, slide cheesecake of bottom of tin onto a
plate, then slide parchment paper out from underneath.
Originally Submitted
8/27/2009
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