Ingredients:

  • 9 oz (250 g) Digestive Biscuits (or Graham Crackers), Crushed finely
  • 5 Tbsp (70 g) Unsalted Butter, Melted
  • 2 Tbsp (30 g) Granulated Sugar (for base)
  • 32 oz (900 g) Full-Fat Cream Cheese, Room temperature
  • 1 cup (200 g) Granulated Sugar (for filling)
  • 2 Tbsp (15 g) Cornflour (Cornstarch)
  • 3 Tbsp Lemon Zest (for filling)
  • 2 Tbsp (30 ml) Fresh Lemon Juice (for filling)
  • 4 Large Eggs, Room temperature
  • 1 cup (240 ml) Sour Cream or Crème Fraîche, Full-fat, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 2 Large Eggs, whole (for curd)
  • 2 Large Egg Yolks (for curd)
  • 1/2 cup (100 g) Granulated Sugar (for curd)
  • 1/2 cup (120 ml) Fresh Lemon Juice, Strained (for curd)
  • 1 Tbsp Lemon Zest (for curd)
  • 4 Tbsp (60 g) Unsalted Butter, Cut into cubes (for curd)

Instructions:

  1. Preheat oven to 160°C (325°F). Wrap the outside of the 9-inch springform pan tightly in two layers of heavy-duty aluminum foil to prepare for the water bath.
  2. Make the Base: Combine crushed biscuits, melted butter, and sugar. Mix thoroughly until evenly moistened.
  3. Press the mixture firmly into the bottom and slightly up the sides (about 1 inch) of the prepared springform pan. Compact it well using the bottom of a glass.
  4. Chill the crust in the freezer for about 15 minutes while preparing the filling.
  5. Cream the Cheese: Using an electric mixer on very low speed, beat the room-temperature cream cheese until completely smooth (about 3 minutes). Scrape down the sides often.
  6. Add Dry Ingredients: Gradually beat in the sugar and cornflour until just combined.
  7. Add Wet Ingredients: Mix in the lemon zest, lemon juice, vanilla, and sour cream. Beat until smooth and homogenous.
  8. Incorporate Eggs: Add the eggs one at a time, mixing only until the yellow streak disappears. Do not overmix at this stage to prevent cracks.
  9. Pour the filling into the chilled crust. Place the foil-wrapped springform pan inside a large roasting pan.
  10. The Water Bath: Carefully pour boiling water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform tin.
  11. Bake for 65–70 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble.
  12. Cool Down (Crucial): Turn the oven off, prop the oven door open slightly, and allow the cheesecake to cool in the water bath inside the oven for 60 minutes. This prevents drastic temperature changes and cracking.
  13. Chill: Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  14. Make the Curd: Whisk together the whole eggs, yolks, sugar, lemon juice, and zest in a heatproof bowl set over a saucepan of simmering water (or in a double boiler).
  15. Cook the Curd: Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and coats the back of a spoon (reaching 82°C / 180°F).
  16. Enrich: Remove from heat and immediately whisk in the cold, cubed butter, one cube at a time, until smooth and glossy.
  17. Strain: Push the curd through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap and chill completely (about 2 hours).
  18. Finish: Once the cheesecake is fully set and chilled, carefully remove the springform ring. Spread the cooled lemon curd evenly over the top of the cheesecake. Slice and serve.