Crust Instructions:

Step 1: Preheat your oven to 350 deg F or 180 deg C (Thermostat 6)

Step 2: Add Parchment to the base of a 9" Springform Cake Pan.

• You can do this by unlocking the pan and adding even a square piece to the base before clipping the pan back together

Step 3: Crush Biscuits by Hand or Using a Food Processor

• Either crush biscuits by placing biscuits in a plastic bag and using a rolling pin to crush them or by placing the biscuits and blitzing them in a food processor.
  1 packet 8.8 oz / 250 g Biscoff cookies or Amaretto cookies

Step 4: Melt Butter in a Large Microwaveable Bowl

• Take salted butter and melt the butter by using the microwave on high for 10-15 seconds. Stir, then heat for another 10-15 seconds. Repeat until the butter is melted.
  8 Tbsps salted butter

Step 5: Combine with Biscuits

• Add biscuits to the bowl with the melted butter; mix until combined.

Step 6: Add Biscuits to the Springform Pan and Bake for 5 min

• Press the biscuits to the base of the springform pan to create an excellent base for the cheesecake. Bake for 5 minutes!

Filling Instructions - Step 1: Separate the Eggs

• Separate the egg whites from the yolks and put them both to one side. Do not dispose of the yolk or the whites, as you will need them both later.
  3 egg yolks

Step 2: Mix the Sugar and Cream Cheese and Add the Flour and Egg Yolks

• Mix the sugar and fromage blanc together until smooth. This is much easier to do in the food mixer than by hand. Add the flour, salt, and egg yolks once the sugar and cheese are completely blended.
  1.1 lb fromage blanc (500 g), 1 tablespoon flour (7.8 g), 1/2 cup sugar (100 g), pinch salt

Step 3: Add Lemon Zest

• Add the lemon zest to the completely blended mixture. More lemon zest will have a more lemony flavor.
  1/2 zest of a lemon

Step 4: Beat Egg Whites Separately

• Beat the egg whites in a separate bowl until they are firm and hold their shape (stiff peaks). Recommend using a mixer for this step.
  3 egg whites

Step 5: Combine the Two Mixtures Together

• Add the egg whites gently to the other mixture, using a figure 8 motion. Drawing a figure 8 motion is the most efficient way to mix. We don't want to lose all the air we have created!

Step 6: Bake

• Bake your cake for 30-45 minutes. Keep an eye on it as you don’t want the cheesecake filling to burn. The cake is done once the top of the cake is brown, and the filling feels firm and bouncy.

Step 7: Allow to Cool to Room Temperature

• Once cooled to room temperature, allow the cake to chill in the refrigerator for at least 2 hours before serving

Step 8: To Serve

• Run a knife around the edge of the cheesecake to loosen it from the pan, then remove the springform ring. Cut the cheesecake into slices and serve with fresh berries, whipped cream - anything you like really! Enjoy!!!