Baked Lemon Cheesecake
• 250 g Digestive biscuits crushed
• 90 g butter melted
• 4,5 packages cream cheese (~900 g)
• 3 dl sugar (~200 g)
• 150 g créme fraîche
• 2 tbsp flour
• 2 lemons
• 1 vanilla bean
• 4 eggs
Preheat the oven to 175 C. Line the bottom of a springform pan (ø 23cm) with parchment paper and grease the sides.
In a bowl, mix the crushed biscuits and melted butter together. Press the crust on the bottom (and 2-3 cm up the sides) of the prepared pan. Bake for 10 minutes. Set aside to cool.
In a large bowl, mix together cream cheese, sugar, créme fraîche and flour (use a handheld mixer). Add the juice of 2 lemons, zest of 1 lemon and vanilla seeds. Add eggs, one at a time, mixing continuously.
Pour the filling into the pan on top of the crust and spread. Bake for 60-75 minutes, until the cake is cooked but still soft in the middle. Let the cake cool down to room temperature and then refrigerate for at least 3-4 hours. Enjoy!