For the base:
300 g digestive biscuits
90-100 g melted butter
For the filling:
750 g Arla® cream cheese
200 g granulated sugar
3 whole eggs
180 g sour cream
zest of one lemon
seeds of one vanilla pod (optional
For the topping:
180-200 g sour cream
30 g granulated sugar
Use a 22-24cm cake tin for this recipe.
Line a springform cake tin with butter.
In a food processor, pulse the digestive biscuits until fine crumbs form. Put the biscuit crumbs and melted butter into a bowl. Mix with a spoon to combine. Pour the mixture into the cake tin and smooth around the sides and base of the tin with the back of a spoon. While preparing the filling, let the biscuit base rest in the refrigerator.
Using a mixer, combine the Arla® cream cheese, sugar, lemon zest and the seeds of the vanilla pod in a bowl, until the mixture is creamy. Beat in eggs, one at a time, on low speed. Wait until one egg has completely blended in before adding the next one. Finally, add the sour cream and mix everything together.
Pour the filling into the cake tin and bake in a static oven at 170 degrees Celsius for about 60-70 minutes. Test the filling by inserting a toothpick into the centre of the cake - if it comes out dry, it is ready. Take the cheesecake out of the oven and let it cool for about 10-15 minutes. Do not switch the oven off yet.
Prepare the topping by mixing the sour cream and sugar. After the cheesecake has rested for 10 minutes, use a spoon to evenly spread the topping on it.
Put the cheesecake back in the heated oven, at the same temperature, for another 10-15 minutes. Remove cheesecake from oven, and allow to completely cool.
Once the cheesecake has cooled, chill it in the refrigerator for at least 4-5 hours.