01
Prepare a 20cm springform pan with parchment paper, and preheat an oven to 180°C.
02
Pulse tennis bicuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
03
Into a small to medium mixing bowl, add the tennis biscuits crumbs, granulated sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
04
Transfer the crumbs into a prepared 20cm cake pan, pressing evenly and firmly into the pan.
05
Bake the crust in a 180°C preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
06
Lower the temperature to 140°C. In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer until is creamy.
07
Add the sour cream and lemon juice and mix until well combined.
08
Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth.
09
Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
10
Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
