Mix the crushed biscuits with sugar and melted butter until fully combined.

Press the mixture firmly into the base of a 9-inch (23cm) springform pan.

Bake at 170°C (340°F) for 10 minutes, then let cool while preparing the filling.

2. Make the Lemon Cheesecake Filling

In a large bowl, beat cream cheese, sugar, and flour until smooth.

Add eggs one at a time, mixing well after each addition.

Stir in sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until the mixture is creamy and smooth.

3. Bake the Cheesecake

Pour the filling over the cooled crust. Tap gently on the counter to release any air bubbles.

Bake at 160°C (325°F) for 50–60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to prevent cracking.

Chill in the fridge for at least 4 hours or overnight for best results.

4. Optional Lemon Topping

In a small saucepan, combine lemon juice and sugar.

Mix cornstarch with water separately, then stir into the lemon juice mixture.

Cook over medium heat until thickened. Remove from heat, stir in butter, and let cool.

Spread over the chilled cheesecake before serving.

Serving & Storage Tips