Isabelle's Lemon Cheesecake

My 16-year-old daughter loves baking, in fact she recently opened her own home-based bakery business (glassfrogpatisserie.com) and is selling her cookies in partnership with a local farm. She designs all her own recipes and she is so creative! The only kind of cake I like is cheesecake, so she developed this recipe for my birthday. We decorated the cake with edible flowers from our garden (nasturtiums, borage, and wild roses). She has graciously allowed me to share her cheesecake recipe with you! Unlike her mother, she actually measures her ingredients very accurately (LOL) in grams. I think I'll stick with my sourdough and leave the sweet treats to her!

Ingredients:

• 200g graham crackers

• 80g melted butter

• 700g cream cheese (see my homemade cream cheese recipe here)

• 125g sugar (adjust to taste)

• 150g sour cream (or clabber or yogurt)

• 50g melted butter 

• 150g eggs (3 eggs)

• 25g cornstarch

• 45g lemon juice (3 tbsp)

• Zest of 1 lemon

• 10g vanilla extract

• Pinch salt 
  

Method:

1. Mix graham crackers and butter together, then press into a springform pan

2. Warm the cream cheese, sour cream, sugar, and butter mixture, then add remaining ingredients (taste test for sweetness)

3. Whisk until smooth and pour into the pan

4. Use a chopstick to swirl the batter and then tap to remove air bubbles

5. Wrap the pan in tin foil and place in a baking tray with boiling water

6. Bake 300F for 45 minutes to 1 hour (until the center is set but still wobbly)