- 300 g (10,5 oz) Digestive biscuits
- 130 g (1/2 cup) unsalted butter melted
- 18 g (1 tbsp) honey
Cream Cheese Filling
- 600 g (1 pound) cream cheese Philadelphia chilled
- 200 g (1 cup) sugar
- 180 ml (3/4 cup) whipping cream (35% fat) or heavy cream chilled
- 60 g (1/4 cup) unsweetened plain yogurt or sour cream
- 1 tsp lemon zest
- 1 tsp vanilla paste or vanilla extract
- 4 eggs room temperature
- 8 g (1 tbsp) cornstarch
- Crush the biscuits using a food processor until crumbs form.
- Add melted butter, honey over the crumbs and process until evenly moistened.
- Press the crumbs mixture with the back of the spoon into the bottom and 3 cm - 1 inch up side of a 25 cm - 10 inch greased springform pan.
- Refrigerate until prepare the filling.
Cream Cheese Filling
- In a large bowl mix cream cheese and sugar until smooth.
- Add whipping cream, yogurt and eggs one at a time: when you add the eggs don’t overbeat the batter and stop just until combined.
- Add lemon zest, vanilla paste, sifted cornstarch and mix just until combined: don’t overbeat it! You have to incorporate as little air as possible to avoid cracks on top.
- Pour the cream cheese filling over the prepared crust.
- Place the cake in a preheated oven at 160° C - 320° F and put a pan with boiling water just under the cake: the steam will keep moist the cake during the baking.
- Bake for about 45-55 minutes (the baking time depends to your oven: in some oven, if you haven't a fan oven, you can even bake it for 1 hour and 15 minutes): when the cake is baked the center should jiggle a little.
- Turn off the oven, open the oven door and leave the cake in there for another 30-40 minutes so it starts to cool.
- Take it out and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, better overnight.
- Run a sharp knife around the inside edge of the pan to unmold the cake.
- Decorate with strawberries or your favourite fruits (optional) and serve it.
The tips to get a perfect cheesecake and avoid cracks on top are three:
1: don’t over-beat the batter, specially when you add eggs and you use an hand mixer. You can use a whisk or a spatula.
2: Bake at low temperature and don’t over-baking.
3: Cool down gradually.