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Preheat oven to 150 C or as low as your oven will set.
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Prepare a 9 by 3 inch springform pan by greasing sides and placing a parchment paper round on the bottom. This makes sliding the cheesecake onto a platter effortless later.
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Process cookies to create crumbs and melt the butter. Mix in a bowl or process .
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Press crust mixture into the bottom of your pan and slightly up the edges. Set aside
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Beat cream cheese and sugar in a large bowl until fluffy, about 3 minutes. Add eggs one at a time, lemon juice, lemon peel, vanilla and salt. Beat until incorporated and creamy.
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Pour cheesy mixture into crust
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Bake on a low heat for about two hours. The outer two inch edges of the cake should bounce when you touch but the center should still feel slightly soft. Shut off oven and let cake cool in the oven. This technique will prevent the top of the cake from cracking!
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Remove from oven and cool. Meanwhile, in a small bowl whisk the topping ingredients-sour cream, sugar, lemon peel, vanilla and salt.
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Cover cheesecake with a thin layer of the topping. You may have some leftover.
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Bake cheesecake again for about 8 minutes to set the topping. Remove from oven and cool.
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Refrigerate cheesecake (up to 4 days). To serve, melt jam and pour evenly over cake.
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Transfer cake to a platter and enjoy!