Lemon cheesecake

Ingredients:

For the base:

200g of speculoos or shortbread biscuits

80g melted butter

For the cheesecake batter:

600g cream cheese (such as Philadelphia)

150g sugar

3 eggs

2 lemons (juice and zest)

1 tablespoon cornflour

200g heavy cream

Instructions:

Prepare the base:

Preheat the oven to 160°C.

Crumble the cookies and mix them with the melted butter.

Pack this mixture into the bottom of a parchment-lined springform pan.

Cook the base for 10 minutes and let cool.

Prepare the filling:

Beat the cream cheese with the sugar.

Add the eggs one by one, then the crème fraîche, zest and juice of the lemons.

Stir in the cornflour and mix well.

Cooking:

Pour the cheesecake batter over the biscuit base.

Bake for 45 to 50 minutes at 160°C.  The cheesecake should be taken but still slightly shaky in the center.

Let cool to room temperature, then refrigerate for at least 4 hours before serving.

History of Lemon cheesecake:

It looks like "lemon cheese cake" was, in the 1800s, lemon curd. It sometimes seems to refer solely to the curd, but sometimes the finished dish, a lemon curd tart. Around 1900 it also began to refer to lemon-flavored cheesecake, in the dairy-based, Northern sense, BUT it was made with cottage cheese, not cream cheese. In 1913 in Georgia there is an ad for "lemon cheese layer cake," but recipes for the lemon curd tart are still printed all over the world, so we've got all three varieties rolling around.

In the 1930s the three are, almost exclusively, split regionally: England and the colonies use the term for lemon tart, the northern U.S. use it for cheesecake, and the South uses it for layer cake with a lemon curd filling.