Juicy, Bottomless Cheesecake Like Grandma Used to Make – The Perfect Classic

Preheat your oven to 175°C (350°F).

Crush the digestive biscuits or graham crackers into fine crumbs. You can do this in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

Mix the crumbs with the melted butter and sugar. Press the mixture into the bottom of a springform pan (approximately 23 cm or 9 inches in diameter) to form a firm base.

Bake for 10 minutes, then remove from the oven and set aside.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Stir in the sour cream, vanilla extract, and lemon zest, if using.

Mix until everything is well combined, and the filling is smooth.

Assemble the Cheesecake:

Pour the cheesecake filling onto the prepared crust. Smooth the top with a spatula to ensure an even surface.

Tap the pan gently on the counter to remove any air bubbles.

Bake:

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