Step 1: Prepare the Biscuit Base

1. Crush the Biscuits – Place the biscuits in a food processor and blend until they form fine crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
2. Combine with Butter – Transfer the crumbs to a medium bowl, add the melted butter, and mix until fully coated. The mixture should have a sandy, slightly damp texture.
3. Press into the Pan – Pour the mixture into a greased or parchment-lined springform pan. Use the bottom of a glass or a spoon to press it down firmly, ensuring an even base.
4. Bake the Crust – Preheat the oven to 180°C (350°F) and bake for 10 minutes. This step helps create a firmer base that holds up well against the creamy filling.

Alternative: If you prefer, you can skip this step and allow the base to bake along with the cheesecake mixture.

Step 2: Prepare the Cheesecake Mixture

1. Soften the Cream Cheese – In a large mixing bowl, whisk the Philadelphia cream cheese until smooth and creamy. This step prevents lumps in the batter.
2. Add Sweeteners and Flavoring – Mix in the sugar, lemon zest (optional), and vanilla extract, whisking until fully incorporated.
3. Incorporate Liquids and Starch – Add the heavy cream, lemon juice, and cornstarch. Whisk for at least 2 minutes to ensure a smooth, lump-free consistency.
4. Add the Eggs – Lightly beat the eggs in a separate bowl, then gently mix them into the cheesecake batter. Avoid overmixing, as this can introduce too much air, leading to cracks during baking.
5. Pour into the Pan – Carefully pour the cheesecake mixture over the pre-baked (or unbaked) biscuit base in the springform pan.

Step 3: Bake the Cheesecake

1. Prepare a Water Bath (Bain-Marie) – Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
2. Why? The water bath ensures gentle, even baking and prevents cracks.
3. Bake in Two Stages:
4. – Bake for 20 minutes at 180°C (350°F).
5. – Reduce the temperature to 120°C (250°F) and bake for an additional 60 minutes.
6. Check for Doneness – The cheesecake should have a slightly golden surface with lightly browned edges. The center should still have a slight jiggle when gently shaken.