New York Cheesecake

Ingredients

• 300 g digestive biscuits (crushed into fine crumbs)
• 115 g unsalted butter (melted)
• 1 tbsp caster sugar
• 900 g full fat cream cheese
• 250 g caster sugar
• 3 tbsp plain flour
• pinch of salt
• 1 1/2 tsp vanilla extract
• Finely grated zest of 1/2 lemon
• 1 1/2 tsp lemon juice
• 3 large eggs
• 1 egg yolk
• 200 ml soured cream
• 15 g unsalted butter (melted)
• 225 ml soured cream
• 1 tbsp caster sugar
• 1-2 tsp lemon juice

Instructions

1. 1

   Preheat the oven to 160ºC (fan or 180ºC non fan) and set a shelf to the middle. Line the base of a 9 inch (23cm) spring form cake tin with parchment paper.

2. 2

   Blitz 300g digestive biscuits into fine crumbs using a food processor. If you don't have a food processor, put the biscuits into a plastic bag and crush them with a rolling pin until quite fine

3. 3

   Melt 115g unsalted butter in a large bowl in the microwave

4. 4

   Stir in the crushed biscuits and 1 tbsp sugar until the biscuits are evenly coated

5. 5

   Press the biscuit mixture into the bottom of the tin using the back of a spoon or your hands making sure it is an even layer

6. 6

   Bake in the oven for 10 minutes and then allow to cool while you make the filling

7. 7

   Increase the oven temperature to 200ºC (fan or 240ºC non fan). In a mixer with a paddle attachment, beat 900g cream cheese at a medium-low speed for approximately 2 minutes until it is creamy

8. 8

   Reduce the mixer to a low speed and gradually add 250g sugar, 3 tbsp flour and a pinch of salt

9. 9

   Change the paddle to the whisk attachment. Add 1½ tsp vanilla extract, ½ lemon zested and 1½ tsp lemon juice to the cream cheese and mix

10. 10

    Whisk in 3 eggs and 1 egg yolk, one at a time making sure you scrape down the bowl

11. 11

    Add 200ml soured cream and mix on a low speed making sure you don't over beat. The mix should be light and smooth

12. 12

    Brush the sides of the spring form tin with 15g melted butter and put the tin on a baking sheet

13. 13

    Pour the filling into the tin wiggle the tin to help the filling settle flat. Bake for 10 minutes.

14. 14

    After 10 minutes, reduce oven temperature to 90ºC (fan or 110ºC non fan) and bake for 25 - 40 minutes. If you gently shake the tin, the filling should have a slight wobble. Check after 25 minutes and keep baking for a further 5 minutes until you have the slight wobble.

15. 15

    Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave the door closed if you prefer a drier texture. Let cool in the oven for 2 hours.

16. 16

    One the cheesecake is cooled, make the topping. Whisk 225ml soured cream, 1 tbsp sugar and 1 tsp lemon juice together in a jug

17. 17

    Pour over the cheesecake and spread out right to the edges

18. 18

    Cover loosely with foil and refrigerate for at least 8 hours or overnight

19. 19

    When serving, run a pallet knife around the sides of the tin to loosen any stuck edges before unlocking the side