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1
The cheesecake should be prepared the day before because it must rest in the refrigerator.
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2
It is also important that all ingredients are at room temperature before starting the recipe.
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3
Preheat oven to 400 degrees Fahrenheit.
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4
Crush the biscuits into a coarse powder.
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5
Mix this powder with the melted butter.
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6
In a buttered mold (ideally one with a removable bottom), pack the bottom with butter and biscuit mix.
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7
Bake for 10 minutes on 450 F.
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8
Using an electric mixer on medium speed, beat the cheese for one to two minutes, until smooth.
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9
Then turn the mixer on low speed and gradually add the sugar, then the flour, lemon zest, and finally the eggs (one by one) and the egg yolk.
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10
In another bowl, whisk the cream until it becomes frothy.
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11
Still using the mixer on slow speed, add the cream to the flour mixture.
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12
Stop whisking when the mixture is smooth, do not overmix, the mixture should be fluffy.
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13
Grease the sides of the pan again.
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14
Pour the mixture into the pan and put in the oven.
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15
After 10 minutes, lower the temperature to 350 F and cook for 30 minutes.
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16
Turn the oven off.
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17
Leave the oven door slightly ajar, and cool the cheesecake inside for 2 hours.
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18
Refrigerate overnight.
