Prepare the crust:
Preheat the oven to 180°C. Lightly grease a 23cm cheesecake tin.
Finely crush the digestive biscuits in a blender or place in a food bag and crush with a rolling pin until fine crumbs form.
Mix the cookie crumbs with the melted butter until smooth.
Press the cookie mixture into the bottom of the prepared tin, creating an even layer. Refrigerate the tin while you prepare the filling.
Prepare the filling:
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
Add the eggs one at a time, continuing to beat after each addition, until fully combined.
Add the creme fraiche, vanilla extract and lemon zest (if using) and mix until smooth.
Assemble and bake the cheesecake:
Pour the cream cheese mixture over the sponge base in the prepared baking dish.
Smooth the surface with a spatula.
Bake in the preheated oven for about 45 to 55 minutes, or until the center of the cheesecake begins to jiggle slightly.
Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours, preferably overnight.
Participate:
Before serving, garnish the cheesecake with a dollop of whipped cream and chocolate chips or fresh fruit, if desired.
Slice and enjoy!
Creamy, rich, and perfectly balanced, this creamy cheesecake is a classic dessert that is sure to please everyone at the table!
