Lemon Cheesecake

👨‍🍳 Method

For the Crumb Crust

1. 1
   Mix the biscuits (ground) well with the butter (melted).

   Bowl
2. 2
   Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.

To assemble

1. 3
   Preheat the oven to 160°C (320°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Whip the cheese with the sugar to a smooth cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 5
   Add the eggs one at a time, mixing after each one just until it is absorbed.
4. 6
   Add the sour cream, flour and lemon juice and mix on low speed, just until the mixture is uniform.
5. 7
   Pour the mixture over the base in the pan.

   Baking pan
6. 8
   Bake 55–60 minutes, until the edges are set and the center just wobbles slightly.

   ⚙ BakingOvenBaking pan

   💡Run a knife around the edges halfway through baking and again when it comes out of the oven: the cake shrinks as it cools, and edges that stick make it crack.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 9
   Turn off the oven, open the door slightly and leave the cake inside 1 hour.

   Oven

   💡Gradual cooling in the turned-off, open oven keeps the top of the cake smooth, without cracks.
8. 10
   Chill in the fridge at least 4 hours, preferably overnight.

   Refrigerator
9. 11
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
10. 12
    Add the sugar and keep whipping on high speed to firm peaks.

    Hand mixerorStand mixer
11. 13
    Spread the whipped cream in an even layer over the cooled cake, just before serving.

    Offset spatula