- For the pastry
- 175 grams Shortbread
- 2 tablespoons sugar
- ½ teaspoon Ground cinnamon
- 75 grams butter (softened)
- softened butter (for baking pan)
For the pastry: crumble biscuits finely in a food processor or in a plastic bag with a rolling pin. Combine crumbs with sugar and cinnamon. Add softened butter and knead into pastry. Butter baking pan (28 cm in diameter) (approximately 11 inches) and line with pastry, making an edge all around. Refrigerate.
Fo the topping: whisk cream cheese with sugar until smooth. Separate eggs. Add egg yolks, one at a time, into cream cheese and then whisk in sour cream, mix well.
Add cornstarch, vanilla, lemon juice and lemon zest to cream cheese mixture and mix well. Beat egg whites until stiff and fold into mixture.
Spread cream cheese mixture onto pastry and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 1 hour. Once cake starts to brown, cover with parchment paper. Turn off oven and let cake rest in the oven for about 15 minutes. For best results, let cake rest overnight and serve the next day.