Cheese cake

Add the zest of one lemon.

Remove from the oven, cover with plastic wrap, and refrigerate overnight before serving.

Turn off the oven and leave the cheesecake inside for 1 hour without opening the door.

Reduce the temperature to 150°C (302°F) and bake for another 25 minutes.

Bake the cheesecake at 180°C (356°F) for 25 minutes.

Place a tray with boiling water on the bottom rack of the oven.

Pour the cheese mixture over the pre-baked crust.

Return the starch-lemon mixture to the main mixture and gently fold with a spatula to release air.

Add 1 tablespoon of the cheese mixture to the starch-lemon mix and stir until combined.

In a small bowl, mix 2 tablespoons of cornstarch with 1 tablespoon of lemon juice.

Crush 400 grams of digestive biscuits.

Add 200 grams of heavy cream or cooking cream and mix

Add 200 grams of sour cream (or labneh with 1 tablespoon of vinegar) and mix

Add 1 egg yolk and mix.

Gradually add 2 whole eggs while continuing to mix.

Mix the ingredients well until smooth.

Place 500 grams of cream cheese in a bowl, then add 150 grams of sugar and 1 teaspoon of vanilla.

Bake the crust in a preheated oven at 180°C (356°F) for 10 minutes.

Spread the mixture into a cheesecake pan and level it evenly, then press it down using a glass.

Add 165 grams of butter to the crushed biscuits and mix well.