A delicious and creamy baked cheesecake with a buttery biscuit base and a smooth topping of soured cream.

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Preheat the oven to gas 4, 180°C, fan 160°C and put a baking tray on the middle shelf to preheat. Grease the base and sides of a 20cm springform cake tin.
Melt the butter in a small saucepan over a medium-low heat. Blitz the biscuits in a food processor to fine crumbs, then add the melted butter and pulse to coat.
Press the buttery crumbs into the prepared tin to create a compact base.
Bake for 20 mins until golden, then set aside to cool. Reduce the oven temperature to gas ¼, 110°C, fan 90°C.
Brush the cooled base with egg white to seal it.
In a large mixing bowl, beat the soft cheese until smooth, then add soured cream, cornflour, sugar, and vanilla extract, mixing gently.
Add the beaten eggs gradually, mixing until just combined.
Pour the filling into the tin over the base and level the top. Bake for 1½ hrs until just set with a slight wobble.
Turn off the oven and let the cheesecake cool completely inside.
For the topping, mix soured cream, sugar, and lemon juice, then spread over the cooled cheesecake.
Cover with foil and chill in the fridge for at least 8 hrs or overnight.
When ready to serve, run a palette knife around the edge, unclip the tin, and transfer to a serving plate.

Keywords: Baked Cheesecake, Cheesecake Recipe, Dessert Recipe