INGREDIENTS
For the dough:
250g biscuits
150g melted butter
40g sugar

For the lemon cheesecake:
920g cream cheese
200g sugar
10g cornstarch
Vanilla extract
90g sour cream
3 lemons (zest)
1 lemon (juice )
3 eggs
3 egg yolks

For the lemon cream:
4 egg yolks
160g sugar
130ml lemon juice
A pinch of salt
1 lemon (zest)
120g butter

For the decoration:
Whipped cream
Lemon slices

PREPARATION
1. Crumble the biscuits in the food processor. Pour in the melted butter and sugar and keep mixing to obtain a sandy dough.
2. Transfer the dough into the mold (20cm in diameter) and squash it with a spoon to obtain a compact base. Bake in a static oven at 180° for 10 minutes.
3. In a bowl mix the cream cheese, sugar and cornstarch with the electric mixer to combine the ingredients. Then pour and incorporate the vanilla extract, the sour cream, the zest of 3 lemons and the juice of 1 lemon.
4. Add the eggs one at a time and mix. Then add the egg yolks and mix into a creamy mixture.
5. Pour the cream into the mold with the biscuit base. Transfer the cheesecake to a baking sheet and pour the hot water. Bake in the oven in a bain-marie at 180° for 60 minutes.
6. After 1 hour, let the cheesecake rest in the turned off oven for another hour. Then transfer it to the refrigerator for at least 6 hours.
7. To make the lemon cream: Put the egg yolks, sugar, lemon juice, salt and zest of 1 lemon into the saucepan. Stir over the heat until you get a thick cream.
8. Transfer to a bowl, add the butter and stir to combine. Cover with plastic wrap and leave in the fridge for 1 hour.
9. Spread the lemon cream on top of the cheesecake. Finally decorate with whipped cream and lemon wedges.