Classic Baked Vanilla Cheesecake.

This is a very straightforward recipe. You can mix in up to 300 gr of any berries to flavour it, or just leave it plain and simple : vanilla! My advice is, to make it ahead, it takes some time for it to cool down properly. The best thing is, to make the cheesecake in the evening and leave in the fridge overnight.
14 ginger biscuits (use any other biscuits if desired)
75 gr of butter , melted
600 gr full fat cream cheese (I prefer Philadelphia)
2 tbsp plain flour
175 gr caster sugar
1 tsp vanilla extract
1 vanilla pod (optional)
zest of 1 lemon
juice of half a lemon
2 eggs and 1 yolk
150 gr soured cream or creme fraiche
20 cm springform baking tin
baking paper
Preheat the oven gas mark 4/160C .
Cut the baking paper to fit the tin, butter the tin and set the paper.

Crush the biscuits and mix them with the melted butter.

Press into the springform.

Bake for about 7 min.

Let it cool down.

Mix together cream cheese, eggs, flour, vanilla extract.

Now add vanilla seeds, lemon zest and juice ,sugar and keep mixing.Add the soured cream in the end and whip  until the mixture is light. 

Pour the mixture into the baking tin.

Bake on mark 4/160C for 50 min.

 Here you can see on the photo above, a couple of marks , where I was checking the surface! It will appear a bit wobbly at first , but leave it in the oven to cool down and it will loose the wobble, 2 hours is a reasonable time in my experience.

 Take it out gently, peel off the baking paper. Serve and enjoy!