180gDigestive biscuits or Graham Crackersif available
100gbutterplus extra for greasing
2tbspbrown sugar
¼tspsea salt
For the filling
900gfull fat cream cheese
300gwhite sugar
4whole eggs
2egg yolks
250mlsour cream
1tbspvanilla extract
2tsplemon juice
3tbspplain flour
¼tspsalt
To garnish (optional)
Blueberriesa handful
Orange zest
Instructions
Pre-heat the oven to 180/Gas 4.
To make the base, add the digestives, brown sugar and a pinch of salt to a food processor and pulse to combine. Alternatively crush the biscuits by hand and mix with the sugar and salt.
Melt the butter and pour over the crushed biscuit mixture. Pulse or mix to completely combine.
Grease a spring form cake pan (approx. 9-inches) and add the biscuit base. Tamp it down until even and flat, then par-bake in the oven for 10-15 minutes until it begins to brown. Set aside to cool while you prepare the filling.
To make the filling, add the cream cheese to the bowl of a stand mixer with a paddle attachment, along with 1/3 of the white sugar and the remaining salt. Mix to combine for around a minute then scrape down the sides of the bowl and add another 1/3 of the sugar. Mix again on medium speed for another 30 seconds or so, then add the rest of the sugar and mix for another 30 seconds.
Scrape down the sides of the bowl and add the egg yolks. Mix until combined then add the whole eggs, two at a time. Continue to mix for another minute or two until everything is well-combined, continuing to regularly scrape down the sides of the bowl so the filling is smooth.
Add the sour cream, lemon juice and vanilla extract, and scrape down the sides. Mix for another minute or so on low speed, to avoid overworking.
At this point, optionally pass the filling through a fine mesh sieve into another bowl to make sure the filling is exceptionally smooth.
Grease the exposed inner sides of the spring-form pan and pour the mixture over the biscuit base. Use a fork to pop any bubbles that rise to the surface, then bake in the oven at 110C/Gas ¼ for 45 minutes. Pop any bubbles that have risen to the surface then return to the oven for another 2 hours – 2 hours and 45 minutes, dependent on how firm you like your cheesecake.
Increase the heat to the oven’s highest setting and cook for an additional 5-10 minutes, keeping an eye on it, to slightly brown the top.
Remove from the oven, use a knife to gently separate the sides of the cheesecake from the pan, then cool and refrigerate for 6-8 hours before serving.
Slice with a sharp knife and optionally garnish with a handful of blueberries and a smattering of orange zest.