MAKES One 23-24cm cake
BAKES 45mins (+ 1-2 hours chilling time)


  • 150g ginger nuts or digestive biscuits
  • 75g butter, plus extra for greasing
  • 900g full-fat cream cheese
  • 200g caster sugar
  • 200ml soured cream
  • 3 tbsp plain flour
  • 3 free-range eggs, plus 1 egg yolk, lightly beaten
  • 2 tsp vanilla extract 
  • zest of 1 lemon


  1. Preheat the oven to 180˚C. Grease and line the base of a 23-24cm spring form cake tin.
  2. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. (If you have a food processor, use that)
  3. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten using a potato masher or your fingers.
  4. Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
  5. Reduce the oven to 160˚C.
  6. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs, vanilla essence and lemon zest beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
  7. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. (I had to turn the cake half way through as my oven gets hotter at the back than at the front.)
  8. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
  9. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
  10. Leave to completely cool at room temperature, remove from the tin and keep in the fridge until ready to serve.