Method

Crust: mix crushed crackers, melted butter and sugar until it resembles wet sand. Press firmly into the base and 3 cm up the sides of a 23 cm springform pan. Bake at 180°C/350°F for 10 minutes. Cool.
About 5 min
Preheat oven to 160°C/325°F. Beat cream cheese on medium speed for 2 minutes until completely smooth. Add sugar; beat 2 more minutes.
About 11 min
Add sour cream, cream and flour; mix until incorporated. Add eggs one at a time, beating briefly after each — do not overmix once eggs are added as this incorporates too much air.
About 11 min
Add vanilla and lemon zest. Mix until just combined. Pour over cooled crust. Smooth the top. Tap the pan on the counter a few times to release large air bubbles.
About 11 min
Bake for 75–85 minutes until the edges are set and the centre has a slight wobble (a 10 cm jiggle zone in the centre). Turn off the oven, prop the door open with a wooden spoon and let the cheesecake cool in the oven for 1 hour — this prevents cracking.
About 11 min
Cool to room temperature on a rack, then refrigerate for at least 4 hours (overnight is ideal). Run a knife around the edge before releasing the springform ring. Serve plain or with a spoonful of fresh strawberries.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs