Note: For this recipe you’ll need an 8-inch springform pan with removable bottom that is at least 7cm / 2 ¾ inches high. You will need a slightly large cake pan to put the springform pan and then an even larger square or round metal cake tin lined with a kitchen towel to create the water bath. Refer to the step-by-step photos for a visual reference.

Preheat a fan-forced oven to 160C / 320F (conventional oven to 180 / 355F). Prepare an 8-inch springform pan by removing the edges and lining the bottom with baking paper. Reattach the edges.

In a food processor, combine the cookies, sugar and salt. Blend until fine crumbs form. Add the melted butter to the crumb mixture and pulse until well coated. The mixture should hold together when squeezed.

Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Bake the crust in the oven for 6 minutes. Once baked, remove from the oven and let it cool while you prepare the filling.

Lower your oven to 120C / 250C (conventional oven to 140C / 285F).

In a large mixing bowl, combine the sugar, corn starch, salt and lemon zest. Use your hands to rub the zest into the sugar mixture until well combined.

Add the softened cream cheese, sour cream and vanilla extract to the bowl. Mix using a spatula until well combined and smooth.

Scrap down the bowl and add the eggs one at a time, mixing well after each addition. Be careful not to overmix and create air bubbles.

Pour the cheesecake mixture slowly and from half an arm’s length in height into the springform pan. Pouring in from a distance will get rid of air bubbles. Once filled, gently tap your springform pan on your workbench lined with a kitchen towel.

Place your springform pan into a slightly larger cake tin. Then place both of those in a large dish.

Fill the large dish with hot water a few inches in height, just over half way up your springform pan.

Bake on the middle rack of your oven for 90 minutes or until the center is slightly jiggly. Once baked, leave it in the oven to cool with the door slightly ajar. This will prevent your cheesecake from cooling down too quickly which can cause it to crack.

Once cooled to room temperature, take the springform pan out of the water bath and round cake tin, place in the fridge to chill for 4 hours or overnight. Gently run a knife around the top of your cheesecake to help release it from the springform pan. Fit the end of a piping bag with a star tip and pipe swirls of Chantilly cream on top. Use a sharp knife dipped in hot water and wiped with a paper towel to slice the cheesecake. Wipe with every slice for super sharp edges!