Preparation
- Preheat the oven to 180 °C (conventional, top and bottom heat) and line the base of a 16 cm springform tin with baking paper. Mix the biscuit crumbs, sugar and melted butter, press evenly onto the base and bake for 10 minutes; then leave to cool on a rack.
- Raise the oven to 220 °C (conventional, top and bottom heat). Brush the side of the tin with melted butter. Beat the cream cheese on a low speed for about 2 minutes until smooth, then gradually work in the sugar, flour and the pinch of salt.
- Add the vanilla, lemon zest and lemon juice, stir in the egg and finally fold in the soured cream. Mix only until the batter is smooth, loose and slightly airy; press out lumps with a knife.
- Pour the batter onto the base and smooth it. Bake the cake at 220 °C for 10 minutes, then lower the temperature to 110 °C and bake for another 35 to 45 minutes until the centre only just wobbles; because of the small tin, start checking at 35 minutes.
- Turn off the oven, open the door a crack (for a creamier centre) and let the cake cool in it for 2 hours; a fine crack on the surface is normal.
- For the topping, stir together the soured cream, sugar and lemon juice and spread it to the edge of the cake. Cover loosely with foil and chill for at least 8 hours, ideally overnight.
- Run a knife around the edge, open the springform ring and cut the cake into four pieces with a sharp knife, wiped between cuts. Serve with berry sauce if you like.
Drink with it
Sweet wine · excellent match
Riesling Auslese or Sauternes
The sweetness of the wine is at least on a par with the cake, and the acidity stands up to the dense cream cheese and picks up the lemon zest.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · excellent match
Moscato d'Asti, well chilled
Low alcohol, residual sugar and a gentle fizz loosen the heavy cream, and the citrus and peach notes suit the tangy soured cream layer.
Sparkling wine, Champagne, and Prosecco: what's the difference?Cream liqueur · excellent match
Irish cream liqueur, a small glass on ice
Vanilla, cocoa and cream in the liqueur lie over the cream cheese like a sauce; the ice keeps the richness cool, and the lemon zest in the cake brings freshness against it.
Sour beer · good match
Fruit lambic (kriek or framboise)
The fruit acidity of cherry or raspberry acts like a compote and cuts the density and fat of the cream cheese.
What is sour beer? Recognizing intentional acidityDark beer · good match
Imperial stout, cellar-cool
Roasty coffee and cocoa notes act like an espresso with the cake, and the fullness of the beer stands up to the dense cream cheese.
Which beer goes with food? More than just pils with barbecue
Why it pairs well
Stout and kriek are not a wine choice, but beer connoisseurs like to serve them with cheesecake: roasty notes and fruit acidity, respectively, set something against the sweet cream.