Preheat the oven to 180 °C and grease a 23 cm springform tin with 5 g butter. Crush 150 g crackers, mix with 70 g melted butter and 25 g sugar and press firmly into the base of the tin.

Ingredients

• 150 gCookies, graham crackers, plain or honey (includes cinnamon)
• 70 gButter, without salt
• 25 gSugars, granulated
• 5 gButter, without salt editorial addition
• 900 gCheese, cream
• 225 gSugars, granulated
• 25 gWheat flour, white, all-purpose, unenriched
• 3 gLemon peel, raw
• 10 gLemon juice, raw
• 1 gSalt, table
• 200 gEgg, whole, raw, fresh
• 36 gEgg, yolk, raw, fresh
• 150 gCream, sour, cultured

Method

1. Preheat the oven to 180 °C and grease a 23 cm springform tin with 5 g butter. Crush 150 g crackers, mix with 70 g melted butter and 25 g sugar and press firmly into the base of the tin.
2. Bake the crust for 10 minutes at 180 °C and let it cool.
3. Beat 900 g room-temperature cheese on low speed with 225 g sugar, 25 g flour, the lemon zest, 10 g lemon juice and 1 g salt until smooth. Mix in 4 eggs and 2 yolks one at a time and finally 150 g sour cream; do not whisk, so no air gets in.
4. Pour the filling onto the crust and bake for 10 minutes at 250 °C.
5. Lower the temperature to 110 °C and bake for another 60 minutes until the edges are set and the centre still wobbles slightly when shaken.
6. Switch off the oven and leave the cheesecake to cool slowly in the oven with the door ajar for 60 minutes so it does not crack.
7. Then chill it covered in the fridge for at least 6 hours, ideally overnight.
8. Loosen the edge with a knife, release the tin and cut into 12 slices with a knife dipped in hot water.