Cheesecake

1. PREPARE THE CRUST

   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Transfer the crumbs to a bowl and mix in the melted butter until well combined. Press the mixture firmly into the base of a springform pan, ensuring an even layer. Place the pan in the refrigerator while preparing the filling.

   Tip: Use the back of a spoon to press the crust down firmly for a compact base.
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1. MAKE THE CHEESE FILLING

   In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until fully incorporated. Add the eggs one at a time, mixing briefly after each addition. Stir in the vanilla extract, sour cream, cornstarch, and lemon juice until smooth and uniform.

   Tip: Do not overmix, as too much air can cause cracks during baking.
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1. ASSEMBLE THE CHEESECAKE

   Pour the cream cheese filling over the chilled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.

   Tip: Using a spatula, smooth the top for an even finish.
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1. BAKE IN A WATER BATH

   Preheat the oven to 160°C. Place the cheesecake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Carefully transfer to the oven and bake for about 1 hour or until the center is slightly jiggly but set.

   Tip: A water bath helps prevent cracks and keeps the texture smooth.
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1. COOL THE CHEESECAKE

   Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the water bath and let it cool to room temperature on a wire rack.

   Tip: Gradual cooling prevents sudden temperature changes that can cause cracks.
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1. CHILL BEFORE SERVING

   Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to allow it to firm up completely.

   Tip: For the best flavor, let the cheesecake sit at room temperature for 10 minutes before serving.
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1. SLICE

   Run a knife around the edges before releasing the springform pan. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices. Serve as is or with fruit topping.

   Tip: For cleaner slices, dip the knife in hot water and wipe dry before cutting.
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