Sernik

Method

Preheat oven to 160°C and line a 23cm springform tin with baking parchment. Mix crushed digestive biscuits with melted butter and 50g sugar, then press firmly into the base and chill for 15 minutes. Beat cream cheese and curd cheese together until smooth, then gradually add eggs one at a time, beating well between each addition. Fold in 200g sugar, flour, cornflour, soured cream, vanilla extract, lemon zest and salt until just combined. Pour the filling over the base and bake for 50-60 minutes until the centre is just set with a slight wobble. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 30 minutes to prevent cracking. Remove from the oven completely and allow to cool to room temperature, then refrigerate for at least 6 hours or overnight before serving.