1. Prepare the Crust
- Crush biscuits into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter until the texture resembles damp sand.
- Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting.
- Press the mixture firmly into the pan to form an even base.
- Chill in the fridge for 15–20 minutes while you prepare the filling.
2. Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add sugar and cornstarch; mix until fully incorporated.
- Add eggs one at a time, mixing gently between each to avoid overbeating.
- Stir in heavy cream, vanilla, lemon juice, and zest (if using).
- Mix until the batter is silky and lump-free.
3. Bake the Bars
- Preheat oven to 160°C (320°F).
- Pour the filling over the chilled crust and smooth the top.
- Tap the pan gently to release air bubbles.
- Bake for 45–50 minutes, until edges are set and the center has a slight wobble.
- Turn off the oven, crack the door, and let the bars cool inside for 30 minutes to prevent cracking.
4. Chill and Serve
- Refrigerate for at least 4 hours, preferably overnight.
- Lift the bars out using the parchment overhang.
- Slice with a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally topped with powdered sugar, fresh berries, or a drizzle of coulis or chocolate.
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