Easy Homemade Baked Cheesecake

Preheat the oven to 180°C and prepare a cheesecake pan.

In a plastic bag, place the digestive biscuits and crush them coarsely.

Add the melted butter, sugar, lemon zest, lemon juice, and vanilla extract to the crushed biscuits and mix well.

Press the mixture into the cheesecake pan using the bottom of a cup to cover the base and sides.

Bake for 15 minutes, then allow it to cool completely.

Prepare a large piece of aluminum foil, place the pan on it, and wrap the foil up the sides to seal well, crimping the edges to prevent water leakage.

Set aside a deep baking tray.

For the cheese mixture, in a bowl combine the cream cheese and sugar and beat with a hand mixer until smooth, then gradually add the eggs while continuing to beat and finally add the lemon zest, lemon juice, and vanilla extract and beat until combined.

Pour the cheese mixture into the prepared pan and tap it several times on the counter to remove any air bubbles.

Place the pan in the deep tray and add water to the tray.

Bake in the oven for 45 to 50 minutes until set.

Chill the cheesecake in the refrigerator for several hours or overnight.

Serve the cheesecake on a plate, topped with strawberry sauce and fresh berries as desired.