Lemon Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">Zest of 3 lemons</li><li class="ingredients-single-item">80ml fresh lemon juice (approximately 3 lemons)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the lemon glaze:</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Thin lemon slices</li><li class="ingredients-single-item">Fresh mint leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Microplane or fine grater for zesting</li><li class="equipment-single-item">Large roasting tray (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/320°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, making sure it comes all the way up the sides to create a watertight seal. This is crucial for the water bath method, which prevents cracking by ensuring gentle, even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Transfer to a bowl and stir in the melted butter and sugar until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan, using the back of a spoon or the bottom of a measuring cup. Bake for 10 minutes until lightly golden, then remove and allow to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the oven temperature to 150°C (130°C fan/300°F). In a large bowl, beat the cream cheese with an electric mixer on medium-low speed until completely smooth and free of lumps, about 2 minutes. It's important not to beat too vigorously as this incorporates air which can cause cracks. Scrape down the sides of the bowl frequently during mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the caster sugar and beat until just incorporated. Add the eggs one at a time, mixing gently after each addition until just blended. Overmixing at this stage can cause the cheesecake to rise too much and then collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sour cream, flour, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined and smooth. The mixture should be creamy and pourable but not too liquid. The flour helps stabilize the mixture, preventing it from splitting during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling onto the cooled base and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles. Place the springform pan in a large roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the cheesecake pan. This water bath creates a humid environment that helps the cheesecake bake gently and evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 50-55 minutes. The cheesecake is done when the edges look set but the center still has a slight wobble when you gently shake the pan – it should jiggle like firm jelly. Don't worry if it seems too soft; it will continue to set as it cools. Overbaking can cause the texture to become grainy and increases the risk of cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn off the oven, open the door slightly, and let the cheesecake cool slowly in the oven for about an hour. This gradual cooling helps prevent the surface from cracking due to sudden temperature changes. After this, remove it from the water bath, peel away the foil, and allow it to cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cheesecake is cooling, prepare the lemon glaze. In a small saucepan, combine the sugar, lemon juice, and zest. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Continue to simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the butter until melted. Allow the glaze to cool slightly until it's pourable but not hot.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cheesecake has cooled completely, refrigerate it for at least 4 hours, preferably overnight. The patience will be rewarded with a perfectly set, velvety texture that slices beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Before serving, run a warm knife around the edge of the cheesecake to loosen it, then carefully remove the springform ring. Pour the cooled lemon glaze over the top, allowing some to drip down the sides for a beautiful presentation. If the glaze has thickened too much, gently rewarm it. Decorate with thin lemon slices and mint leaves if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The cheesecake will keep in the refrigerator for up to 5 days, though the crust may soften slightly over time. You can also freeze individual slices wrapped tightly in cling film for up to a month – simply defrost in the refrigerator for a few hours before serving.</li></ol>