Ingredients
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250 g digestive biscuits
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150 g butter, melted
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3 tablespoons caster sugar
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225 g caster sugar
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2 tablespoons cornflour
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750 g full fat soft cream cheese (like Philadelphia)
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6 egg yolks
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2 teaspoons vanilla extract
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150 ml heavy cream
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150 ml sour cream
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1 lemon, zest of, grated
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1/2 teaspoon salt
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6 egg whites
Instructions
- Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
- Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
- Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
- Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
- Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
- Serve chilled, dusted with icing sugar and decorated with berries.