Thick, creamy cheesecake with a crisp biscuit base. With just a hint of lemon, New York Cheesecake is subtle in flavour but oh so indulgent!
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.
Blitz the 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.
Melt the butter in a large bowl in the microwave and then stir in the crushed biscuits and sugar until the biscuits are evenly coated.
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. Bake in the oven for 10 minutes and then allow to cool while you make the filling.
Increase the oven temperature to 200ºC (fan or 240ºC non fan). In a mixer with a paddle attachment, beat the cream cheese at a medium-low speed for approximately 2 minutes until it is creamy. Reduce the mixer to a low speed and gradually add the sugar, flour and a pinch of salt.
Change the paddle to the whisk attachment. Add the vanilla, lemon zest and juice to the cream cheese and mix. Whisk in the eggs and yolk, one at a time making sure you scrape down the bowl. Add the 200ml soured cream and mix on a low speed making sure you don't over beat. The mix should be light and smooth.
Brush the sides of the spring form tin with melted butter and put the tin on a baking sheet. Pour the filling into the tin wiggle the tin to help the filling settle flat. Bake for 10 minutes.
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.
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.
One the cheesecake is cooled, make the topping. Whisk the soured cream, sugar and lemon juice together in a jug. Pour over the cheesecake and spread out right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight
When serving, run a pallet knife around the sides of the tin to loosen any stuck edges before unlocking the side.
Letting your cheesecake cool in the oven is meant to reduce the likelihood of it cracking. As you can see, mine has cracked this time - sometimes it does, sometimes it doesn't. But don't panic if yours does crack because the topping will cover it.
I serve my cheesecake on the base of the tin because I am too scared to try and get it off the tin and remove the parchment paper!
New York Cheesecake https://www.curlyscooking.co.uk/new-york-cheesecake/