Ingredients
Instructions
- Preheat the oven to 160°C (325°F). Line the bottom and sides of a 23cm (9-inch) springform pan with parchment paper.
- Mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Refrigerate while preparing the filling.
- In a large bowl, beat the cream cheese until smooth and creamy. Add the crème fraîche and sugar, beating until well incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest if using.
- Sprinkle the flour over the mixture and gently fold it in until just combined, being careful not to overmix.
- Pour the filling onto the chilled crust and smooth the top with a spatula.
- Sprinkle the sliced almonds evenly over the top of the cheesecake.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- To serve, carefully remove the cheesecake from the springform pan and transfer to a serving plate.
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