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Butter

Sour Cream

Sugar

Cream Cheese

Caster Sugar

Plain Flour

Lemon Juice

Eggs

Instructions

• Position an oven shelf in the middle of the oven.
• Preheat the oven to fan 160C/conventional 180C/gas 4.
• Line the base of a 23cm springform cake tin with parchment paper.
• For the crust, melt the butter in a medium pan.
• Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
• Press the mixture into the bottom of the pan and bake for 10 minutes.
• Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
• In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.
• With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk.
• Continue by adding the vanilla, lemon zest and juice.
• Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.
• Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton).
• Continue on low speed as you add the measured soured cream (reserve the rest).
• Whisk to blend, but don't over-beat.
• The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet.
• Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.
• Bake for 10 minutes.
• Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.
• If you gently shake the tin, the filling should have a slight wobble.
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture.
• Let cool in the oven for 2 hours.
• The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping.
• Spread over the cheesecake right to the edges.
• Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
• Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.