Preheat your oven to 160°C. Grease a 23cm or 25cm springform cake tin and line the base with baking paper.

Mix together the biscuit crumbs and butter until well combined. Firmly press the crumb mixture onto the base and sides of the tin and chill for 20 minutes.

Using an electric mixer or stand mixer, beat the cream cheese until smooth. Combine the sugar, flour and salt in a separate bowl and gradually mix into the cream cheese, scraping down the sides of your mixing bowl as you go. Mix in the lemon zest, juice and Vanilla Extract. Add in the eggs and egg yolks one at a time, mixing until just combined before the next addition.

Pour the cheesecake mixture into the chilled crust and place in the centre of your oven. Place a small oven tray beneath the rack the cheesecake is on to catch any butter that drips out the base during baking.

Bake the cheesecake for about 1 hour. The surface should be puffed and even without cracks around the edges, the centre should have a slight jelly-like wobble when you gently shake the pan, and the surface of the cheesecake shouldn’t stick to your finger when gently touched.

Turn off the oven, open the door slightly ajar and leave the cheesecake inside to cool. Once cooled to room temperature, cover and chill in the fridge for at least 4 hours or ideally overnight.

Carefully remove the cheesecake from the tin and place on a gorgeous cake stand to serve.

Tip: Do not overmix the cheesecake filling – aerating it can encourage cracks to form during baking. If using a stand mixer, rather use a paddle attachment over a whisk one.

Leaving the cheesecake in the switched-off oven helps it to cool down slowly, which helps prevent cracks from forming on the surface.