Lemon Cheesecake with a Biscuit Crust
Ingredients
For the crust:
200g biscuits (Petit Beurre or Speculoos type)
100g melted butter
For the filling:
500g cream cheese (Philadelphia type)
150g sugar
3 eggs
Zest of 2 lemons
Juice of 2 lemons (about 80ml)
1 tablespoon cornstarch (or flour)
1 teaspoon vanilla extract
100g heavy cream (or single cream)
For decoration (optional):
Lemon zest
Whipped cream
Lemon coulis or lemon curd
Preparation
1. Prepare the crust:
Crush the biscuits into fine crumbs.
Mix them with the melted butter.
Line the bottom of a springform pan (20-22 cm in diameter) with this mixture, pressing it down well.
Chill while you prepare the filling.
2. Prepare the lemon mixture:
Preheat your oven to 160°C (fan-assisted).
Whisk the cream cheese with the sugar.
Add the eggs one by one, mixing gently.
Stir in the cornstarch, vanilla, crème fraîche, lemon zest, and lemon juice.
Pour this cream over the cooled crust.
3. Bake:
Bake for 50-60 minutes. The center should be slightly wobbly.
Let cool completely in the switched-off oven (door ajar).
Then place in the refrigerator for at least 4 hours, ideally overnight.
Tips:
For even gentler baking, you can bake the cheesecake in a bain-marie.
For a more lemony flavor, add a little lemon curd on top before serving.
