Ultimate Baked Strawberry Cheesecake

Preheat your oven to 160°C (140°C fan/gas 3). Grease a 20cm springform cake tin with butter and line the base with baking parchment. Crush the digestive biscuits into fine crumbs using a food processor or by bashing them in a sealed bag with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter and 25g of caster sugar until the mixture looks like damp sand. Press the mixture firmly into the bottom of the tin and slightly up the sides to create an even crust. Chill in the fridge for 20 minutes to firm up.

For the filling, use an electric whisk to beat the soft cheese and sugar in a large mixing bowl until smooth and creamy. Add the eggs one at a time, whisking thoroughly after each addition to ensure a consistent texture. Stir in the soured cream, vanilla extract, and lemon zest. Finally, sift in the plain flour and gently fold it into the batter with a spatula until just combined. Pour the filling over the chilled biscuit base and smooth the surface.

Place the tin on a baking tray and bake for approximately 1 hour and 10 minutes, or until the edges are set but the center still has a very slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour; this slow cooling process is essential to prevent the surface from cracking. Once cooled to room temperature, transfer to the fridge and chill for at least 4 hours, or ideally overnight.