This cheescake is perfect – creamy, a hint of lemon and easy to make. Use your basic firm cream cheese sold in supermarkets. For the crust, I sometimes make crumbs by grinding graham crackers in the food processor. You can use storebought crumbs by Christie called HoneyMaid crumbs. Don’t be alarmed if the batter is runny but be sure to use a springform pan in which the bottom fits tightly so it doesn’t leak. Serve the chilled cake in wedges alone or with fresh berries, a fruit coulis or poached fruit. This cake is best after a night or day in the fridge.

Crust:
1½ cups graham cracker crumbs (about 20 crackers)
⅓ cup (6 tbsp) butter, melted
2 tbsp granulated sugar

Filling:
1 lb/500 g cream cheese, at room temperature
3 eggs
⅔ cup granulated sugar
Grated rind of 1 lemon
2 tbsp fresh lemon juice
½ cup sour cream

Topping:
1 cup sour cream
3 tbsp granulated sugar
2 tbsp fresh lemon juice

Crust: In bowl, combine graham cracker crumbs, butter and sugar. Lightly grease bottom and sides of 8-inch (2L) or 9-inch (2.5 L) springform pan, then lightly press graham cracker mixture on to bottom of pan. Chill in fridge.

Filling: Preheat oven to 350F (180C).

In standing mixer or using a hand electric mixer, beat cream cheese until fluffy. One at a time, beat in eggs. Beat in sugar, lemon rind and juice until smooth. Stir in sour cream. Pour into chilled crust. Bake about 35 to 40 minutes or until puffed around edges but still slightly jiggly at centre. Meanwhile, prepare topping.

Topping: In bowl, combine sour cream, sugar and lemon juice. Spread mixture evenly over hot baked cheesecake. Return to oven; bake 5 minutes more.

Cool cheesecake to room temperature on wire rack. Refrigerate overnight. Serve with fresh berries, poached fruit or fruit compote – or au naturel.

Makes 10 servings.