New York Cheesecake

Place the biscuits in a bag and crush them with a rolling pin, or blend them in a food processor into a fine crumb. Mix with the melted butter until the mixture starts to form clumps.

Grease a springform cake tin (24 cm diameter) with butter and line the bottom with baking paper. Press the biscuit mixture evenly onto the bottom of the tin using the bottom of a glass. Place the crust in the fridge to chill. For extra crispiness, you can pre-bake it for 10 minutes at 180 °C.

Preheat the oven to 160 °C (without fan). Gradually stir 200 ml of sour cream, 250 g of icing sugar, 1/2 tablespoon of lemon juice, lemon zest, and vanilla extract into the cream cheese. Mix slowly so that too much air does not get into the mixture.