Ingredients
12 total- 30 g of unsalted butter, melted, plus extra for the tin
- 100 g of digestive biscuits
- 165 g of cream cheese, at room temperature
- 1 lemon, zest
- 60 g of soured cream
- 1 egg, medium
- 0.5 tsp of cornflour
- 100 g of double cream
- 0.5 lemon juice, for the syrup
- 1 tsp of lemon juice, extra
- 60 g of caster sugar, plus 15g for the syrup
- 1 tsp of thyme leaves, plus 1 sprig, leaves picked, plus extra to decorate
Method
6 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Line the base of a 18cm loose-bottomed or springform cake tin and grease the sides with butter.
Step 2
In a food processor, blitz the biscuits and thyme until fine; mix in the melted butter. Tip into the tin and press into the base and halfway up the sides. Bake for 8 mins, then set aside to cool a little. Set the oven to 170°C/150°C fan/gas 3.
Step 3
In a bowl, whisk the cream cheese, lemon zest and 60g caster sugar with a balloon whisk until smooth. Whisk in the soured cream and egg until well combined, then stir in the 1tsp lemon juice and cornflour.
Step 4
Pour into the tin; bake for 20 mins until set but with a slight wobble. Leave to cool in the oven for 20 mins with the door ajar, then cool at room temperature. Chill for at least 2 hrs before serving.
Step 5
Make a syrup by simmering the juice of ½ lemon, 15g caster sugar and leaves from 1 thyme sprig in a pan for 2 mins. Set aside to cool completely.
Step 6
Whip the double cream to soft peaks and dollop onto the cheesecake. Drizzle over the syrup and decorate with the extra thyme leaves.