Step by step

1. Put the digestive biscuits into the food processor. Mix on speed 2 until biscuits have a breadcrumb consistency. Add 1 tablespoon of sugar and melted butter and mix for 1 minute on speed 2 until well combined.

2. Line the base of a springform tin (23 cm) with a square piece of parchment paper - clip the sides of the springform tin on the base (the excess of the paper will stick out of the bottom).

3. Press the biscuit mixture into the bottom of the tin. Bake for 10 minutes on 180°C. Remove from the oven and let cool slightly.

4. Place the cream cheese in the bowl of a stand mixer fitted with the Flat Beater. Turn the Speed Control Lever to 2. Beat the cream cheese for 2 minutes. Gradually add sugar and keep mix until sugar is fully incorporated.

5. Add flour, vanilla extract and lemon juice and beat for another minute.

6. Change the Flat Beater to the Wire Whip. Add 3 eggs. Beat it for 2 minutes on speed 2. Scrape it a few time to ensure the mixture is as smooth as possible.

7. Add sour cream and continue beating for another minute.

8. Brush the sides of the tin with some butter and line them with parchment paper. Pour the cream cheese mixture into the tin.

9. Bake for 15 minutes on 180°C. Lower the temperature to 110°C and bake for 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 2 hours.

10. Top the cheesecake with sour cream mixed with sugar and lemon juice.