Preheat your fan(convection) oven to 150°C (300°F) or 165°C for a regular top/bottom oven. Line the bottom of a 9 or 10 inch (23-25cm) springform pan with baking paper. Set aside.
Using a food processor ground your cookies. In a separate bowl, combine them with melted butter, cinnamon and granulated sugar using a spoon. Press the mixture into the bottom and up the sides of the pan a little bit. Bake for 5-6 minutes then set aside to cool.
In a large bowl, using a hand mixer, combine the cream cheese, sugar and lemon juice until combined and smooth. Add one egg at the time, scraping the sides of the bowl to make sure everything is thoroughly combined.
The mixture will be quite thin, but you don't have to worry about it. Pour it over a cooled and baked cookie crust. Bake for 30-40 minutes, it depends on the pan and thickness of the cheesecake. The smaller pan will yield a higher cheesecake, thus will need more time to bake.
In a small bowl, gently combine the room temperature sour cream, sugar and vanilla extract using a silicone/rubber spatula. Set aside until your cheesecake is baked.
Once it's done, the cheesecake will have a skin on top, be set on the sides and still a little wobbly in the middle. Turn off the oven.
Pour the sour cream on top, gently, and return to the oven which is still warm but turned off for 15 min.
After 15 minutes, place the pan on a cooling rack and leave it to cool to room temperature. Then put the cheesecake in the fridge to cool for at least 8 hours, overnight is best.
You can serve it with some fresh berries or berry sauce, but I like it plain the best. Enjoy! :)
The Perfect Lemon Cheesecake https://www.anasbakingchronicles.com/perfect-lemon-cheesecake/ August 4, 2018