Method:

1. Preheat the Midea 70L Built-in Electric Oven to 160°C using conventional top-and-bottom heat. If using fan-assisted mode, set the temperature to 150°C. Position the oven rack in the centre.
2. Grease a 20–23 cm springform cake tin and line the base with baking paper.
3. Combine the crushed digestive biscuits and melted butter. Press the mixture firmly and evenly into the base of the prepared tin.
4. Bake the biscuit base for 10 minutes. Remove it from the oven and leave it to cool slightly.
5. Beat the softened cream cheese and castor sugar until smooth and creamy.
6. Add the sour cream, vanilla extract and lemon juice. Mix until just combined.
7. Sift in the flour, add the salt and mix gently until smooth.
8. Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing, as incorporating too much air may cause the cheesecake to crack.
9. Pour the filling over the biscuit base and smooth the top.
10. Bake for 60–70 minutes, until the edges are set but the centre still has a gentle wobble.
11. Switch off the oven, leave the door slightly open and allow the cheesecake to cool inside for 1 hour. This gradual cooling will help prevent cracks.
12. Remove the cheesecake from the oven and allow it to reach room temperature. Refrigerate for at least 4 hours, preferably overnight.
13. Carefully remove the cheesecake from the tin, slice and serve.

Midea tip: Keep the oven door closed throughout baking to maintain a steady temperature and achieve a beautifully smooth, creamy cheesecake.

Bake beautifully with Midea.