Lemon Cheesecake with Swiss Meringue Recipe

It is essential that all ingredients are at *room temperature* before you start. Begin by preheating your oven to *100°C (212°F)*. Prepare a round springform cake pan that is about 20 cm (8 inches) in diameter, placing it on a sheet of parchment paper on a sturdy surface like a board or baking tray.

Next, finely crush the digestive biscuits in a blender and mix them with the *melted unsalted butter* until well combined. Press this mixture evenly into the bottom of the prepared pan. Use a glass with a flat bottom to smooth it down. Place the filled pan in the refrigerator for at least *20 minutes*.

In a mixing bowl, either with a stand mixer or a hand mixer, combine *250 grams (8.8 ounces) of cream cheese*, *100 grams (3.5 ounces) of sugar*, and *cornstarch*. Start mixing on low speed to avoid incorporating air bubbles.

Gradually add the remaining cream cheese and sugar, scraping the sides of the bowl with a spatula as needed. Incorporate the *lemon juice* and *zest* into the mixture. Increase the speed to medium and add the *eggs*, one at a time. Finally, pour in the *whipping cream* and mix for about *3-5 minutes* until the mixture is smooth, resembling a very thick sour cream.

Grease the sides of the springform pan with a bit of *unsalted butter* and pour the cheesecake filling into the pan. Bake in the preheated oven for approximately *2.5 hours*. Keep an eye on the cheesecake as it bakes; towards the end of the baking time, gently shake the pan. The center should still be slightly jiggly.

Once baked, turn off the oven and let the cheesecake cool inside for about *30 minutes*, slightly opening the oven door to allow some steam to escape. After it cools, refrigerate the cheesecake for a minimum of *6 hours* or overnight before serving.