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1
Preheat the oven to 180C (fan 160C)/350F/gas mark 4.
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2
Grease the base and side of a 23cm (9in) springform cake tin with extra butter, and line the base with baking paper.
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3
For the base, melt the butter in a medium pan, then stir it into the biscuit crumbs.
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4
Press the mixture into the bottom of the prepared tin and bake in the preheated oven for 10 minutes.
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5
Cool on a wire rack while preparing the filling.
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6
For the filling, increase the oven temperature to 220C (fan 200C)/ 425F/gas mark 7.
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7
In a mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar, then the flour.
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8
Continue by adding the vanilla and lemon zest and juice, then whisk in the eggs, one at a time.
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9
Stir in the soured cream until well blended.
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10
The batter should be smooth, light and somewhat airy.
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11
Pour the filling into the prepared tin.
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12
The top should be as smooth as possible.
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13
Bake in the preheated oven for 10 minutes.
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14
Reduce the oven temperature to 140C (fan 120C)/275F/gas mark 1, and bake for 25 minutes more.
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15
If you gently shake the tin, the filling should have a slight wobble.
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16
Turn off the oven.
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17
Leave the cheesecake to cool in the oven for 2 hours, with the door closed.
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18
The cheesecake may get a slight crack on top as it cools.
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19
For the topping, combine the soured cream and caster sugar.
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20
Spread over the cold cheesecake right to the edges, then refrigerate overnight.
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21
Dust with icing sugar before serving.
