Conor's Baked Cheesecake

Conor’s baked cheesecake. Some say better than mary’s, some know to keep their fucking mouth shut.

Ingredients

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Base:
85g melted butter
140g digestives (smashed)
1 Tbsp golden sugar

Filling:
900g Full fat Philadelphia cheese
250 golden caster sugar
3 Tbsp Plain flour
1 ½ Tsp vanilla extract
Zest of a lemon
1 ½ tsp lemon juice
3 large eggs + 1 yolk
200g sour cream

Topping:
200g sour cream
1 tbsp golden caster sugar
2 tsp lemon juice  

Method

Base

Preheat the oven to gas mark 4 and move the rack to the middle shelf.
Line 23cm cheesecake tin. The one where the bottom comes out.
Melt butter and stir in biscuit crumbs and sugar. Form base in tin and bake for 10 minutes. Leave to cool.

Filling

For the filling, increase the oven up to gas mark 9.
In a mixer or with a wooden spoon, beat soft cheese until creamy.
Gradually add the sugar, then the flour followed by a pinch of salt.
(scraping the sides as you go)
Swap to a whisk and gradually add the vanilla, lemon zest and lemon juice.
One at a time, Whisk in eggs and the extra yolk.
Keep scraping the bowl
Stir the sour cream until smooth, before adding 200ml to the batter.
Whisk to blend, but be careful not to over beat
Batter should be smooth, light and airy.
Grease and line the baking tin, pour in the filling, popping the bubbles.
Bake for 10 minutes, then reduce to gas mark ¼ and bake for a further 25 minutes.
Turn off the oven and leave the cheesecake in there for 2 hours.
You can open the door for the creamier version, or leave it closed for the dryer kind.

Topping

For the topping, combine 200ml of sour cream, sugar and lemon juice and pour over the cake.

Loosely cover, and put in the fridge for 8 hours or ideally overnight.
Carefully remove from the tin and serve.