New York cheesecake

Instructions

1. 1

   Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper.

2. 2

   For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

3. 3

   For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.

4. 4

   With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

5. 5

   Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.

6. 6

   Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz. Continue on low speed as you add the measured soured cream. Whisk to blend, but don't over-beat.

7. 7

   Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling and bake for 10 minutes.

8. 8

   Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble.

9. 9

   Turn off the oven and leave it closed (for dry texture) or open the door (for creamy centre). Let cool in the oven for 2 hours.

10. 10

    Combine the reserved soured cream with sugar and lemon juice for the topping. Spread over the cheesecake and refrigerate for at least 8 hours or overnight.

11. 11

    Run a knife around the edges, unlock the tin, and remove the parchment paper before serving.