250g crushed digestive biscuits (I use my food processor…or use the trusty old plastic bag and rolling pin method!)
150g unsalted butter, melted
150g golden caster sugar
1 and half tablespoons corn flour
500g full fat cream cheese
4 eggs, separated
1 tsp vanilla extract
100ml double cream
100ml sour cream
half tsp salt
zest of 1 lemon
Mix the crushed biscuits with the melted butter and press into the bottom of an 8″/20cm spring form tin. Put into fridge until you have finished making the topping. I lined the tin with foil to stop leakages and put baking parchment on a reusable liner in the bottom of the tin.
For the topping, mix together the sugar and the flour (I used a cake mixer). Add the cream cheese, egg yolks and vanilla extract and beat or mix well. Add both creams and keep mixing then add the salt and the lemon zest.
Whisk the egg whites until they are stiff then fold into the cheese mix. Pour onto the base.
Bake at 170C/150fan/gas 3 for 1 to one and half hours until it is set. Turn off the oven and leave in there for at least 2 hours.
Chill until needed.
Release from tin then serve with raspberries or other fruit if you like.