Classic Baked cheesecake

Description:
A good baked cheesecake is everyone's favorite. Make this the day before you plan to seve it for a good flavor. For the best result, bring the cream cheese, eggs and soured cream to room temperature before using.

Ingredients:
160 gr very dry, slightly sweet biscuits, such as rich tea
225 gr caster sugar
100gr unsalted butter, melted
750gr full fat cream cheese
5 eggs
1 teaspoon finely grated lemon zest
300 ml soured cream

Directions:
Preheat the oven to 170c. Wrap the entire outside of the prepared cake tin in a double layer of foil.
Put the biscuits and 1 tablespoon of the sugar in a food processor and process to a fine crumb. Add the melted butter and process until well combined. Tip the crumb mixture into the prepare tin and spread evely over the base. Firmly press the crumb mixture into the tin. Bake in the preheated oven for 20 min. Remove and leave to cool completely.

Put the cream cheese and remaining sugar in a mixing bowl, preferably that of a free-standing electric mixer with a paddle attachment, and beat together for 2 minutes, until smooth and well combined. Add the eggs, 1 at a time, beating well between each addition and scraping down the side of the bowl. Add the lemon zest and soured cream. Beat until smooth.

Pour the mixture into the prepared tin and level the surface. Bake in the oven for about 1 hour, until the top is golden but the center still wobbly. Turn the oven off and partially open the oven door. Leave the cheesecake to cool in the oven for 1 hour then refrigerate for at leas 6 hours, ideally overnight.

Remove the cheesecake from the refrigerator 1 hour before serving. Run a warm round-bladed knife around the edge, then unclip and carefully remove the tin. Cut into generous wedges to serve. This cheesecake is best eaten the day after the making. keep covered and refrigerated until ready to serve.

Baking Tip : For many baking recipes - including cheesecakes, pastries and meringues - eggs should be brought to room temperature for the best results. Take them out of the fridge 30-60 mins before using.