Step 1

Preheat the oven to 180ºC, gas mark 4. Take a 20cm deep, round, loose-bottomed or springform cake tin, and wrap the base piece with a sheet of foil, tucking the edges underneath. This makes it easier to remove the cheesecake from the tin later on. Press it back into the tin and grease the sides generously with butter

Step 2

Place the biscuits in a food processor and blitz until they resemble fine crumbs. Stir through the melted butter until coated, then press firmly into the base of the lined tin. Bake for 10 minutes, then remove from the oven and allow to cool.

Step 3

In a large bowl with an electric hand mixer (or the bowl of a stand mixer, fitted with the paddle attachment), mix together the soft cheese, sugar, vanilla bean paste, lemon zest and cornflour. Use the mixer on the lowest speed setting, as you don’t want to incorporate too much air.

Step 4

Beat the eggs together in a jug, then add the soured cream and mix until smooth. Combine the egg mix into the cream cheese mix using a spatula until well combined, then leave to sit for a few minutes to allow any bubbles to escape. Tap the bowl firmly on the countertop a few times to aid this process.

Step 5

Pour the cheesecake mixture on top of the base and spread into an even layer using a spatula. Place the tin onto a baking tray to catch any leaks, then bake for 15 minutes. Turn the oven down to 140ºC, gas mark 1 and bake for 50-55 minutes more. When the cheesecake is ready, it should wobble like a jelly in the middle when gently shaken but should not look runny. Turn off the oven, leave the door slightly ajar and allow the cheesecake to cool inside the oven to room temperature.

Step 6

Once cool, remove the cheesecake from the oven and run a palette knife around the inside to loosen. Chill overnight or at least 6 hours, before pushing out of (or unclipping) the tin, unwrapping the foil and transferring to a plate.