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Heat the oven to 180C/ 160C fan/ gas 4.
Line the base of a 23cm springform cake tin with parchment paper.
For the crust, melt 85g butter. Stir in the digestive biscuit crumbs and a pinch of salt.
Press the mixture into the bottom of the pan with a spoon and bake for 10 minutes. Cool on a wire rack while preparing the filling.
For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7.
In a bowl mix soft cheese, sugar, flour, a pinch of salt, the lemon juice, 3 whole eggs and the creme fraiche. Whisk thoroughly without leaving clumps.
Brush the sides of the springform tin with melted butter. Pour in the filling.
Bake for 10 minutes at 220C, then lower to 150C for 45 min.
Turn off the oven and let it sit for 1-2 hours with closed door. Let cool at room temperature and then in the fridge for at least 3 hours.
Topping with fresh fruit or frshli made compote is best.