Directions

1. 1

   Preheat your oven to 325°F. Lightly butter a 9-inch round springform pan and line the bottom with parchment paper.

2. 2

   In a small bowl, combine the crushed digestive biscuits, melted butter, sugar, and fine sea salt. Mix until the texture resembles moist sand.

3. 3

   Press this mixture firmly and evenly into the prepared pan, covering the bottom completely. Bake for 8 minutes, then remove and let cool slightly.

4. 4

   Using an electric mixer, beat the softened cream cheese in a large bowl for 2-3 minutes until smooth and creamy, scraping down the sides as needed.

5. 5

   Add the sour cream to the cream cheese and mix on low speed until just combined.

6. 6

   In a separate small bowl, beat the eggs lightly, then pour into the cream cheese mixture while mixing on low speed until fully incorporated.

7. 7

   Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed throughout the filling.

8. 8

   Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

9. 9

   Bake for 25-30 minutes, until the cheesecake is set at the edges but still slightly jiggly in the center and a food thermometer inserted in the center reads 160°F.

10. 10

    Turn off the oven and crack the door open 3-4 inches. Let the cheesecake sit in the warm oven for 15 minutes to cool gradually and prevent cracking.

11. 11

    Remove from the oven and allow to cool to room temperature, about 1 hour, then refrigerate for at least 4 hours or overnight before serving.