Back-To-Front Baked Cheesecake
Ingredients:
For the Base:
200g (7 oz) digestive biscuits or Graham crackers
100g (3.5 oz) unsalted butter, melted
50g (1.75 oz) granulated sugar
For the Cheesecake Filling:
600g (21 oz) cream cheese, softened
200g (7 oz) granulated sugar
3 large eggs
1 teaspoon vanilla extract
200ml (7 fl oz) sour cream
Zest of 1 lemon
2 tablespoons lemon juice
For the Topping:
300ml (10 fl oz) sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Instructions:
1. Prepare the Base:
Preheat your oven to 350°F (175°C).
In a bowl, combine the crushed digestive biscuits or Graham crackers with the melted butter and granulated sugar. Mix until the mixture resembles wet sand.
Press the mixture into the base of a 23 cm (9-inch) springform pan, spreading it evenly and pressing it down firmly.
Bake the base for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, lemon zest, and lemon juice until well combined.
Pour the filling over the cooled base in the springform pan.
3. Bake:
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool slowly.
4. Prepare the Topping:
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