New York Cheesecake

Method

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1. Blitz the biscuits to fine crumbs and mix with the melted butter, sugar and salt. Press firmly into the base and 3 cm up the sides of a 23 cm springform tin.

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2. Bake at 180°C / 355°F for 10 minutes, then cool. Wrap the outside of the tin in three layers of heavy foil to keep water out.

   Mark done Start 10 min timer

3. Beat the cream cheese on low speed for 3 minutes until completely smooth, scraping the bowl often. Low speed throughout — beating air in causes cracks.

   Mark done Start 3 min timer

4. Add the sugar, cornflour and salt and beat 2 minutes more.

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5. Add the eggs and yolk one at a time on the lowest speed, mixing only until each disappears.

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6. Mix in the soured cream, double cream, vanilla, lemon zest and juice until just combined. Do not overbeat.

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7. Pour into the tin, tap it firmly on the counter to release bubbles, and set it in a roasting tin. Pour in boiling water to a depth of 3 cm.

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8. Bake at 160°C / 320°F for 70 to 80 minutes, until the outer 5 cm is set and the centre still wobbles as a single mass.

   Mark done Start 70 min timer

9. Turn the oven off, prop the door open with a wooden spoon, and leave the cheesecake inside for 1 hour.

   Mark done Start 1 hr timer

10. Cool to room temperature, then refrigerate at least 8 hours or overnight. Run a warm knife around the edge before releasing the tin.

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Chef’s Tips

• Everything at room temperature — cheese, eggs, cream. This one rule prevents most cheesecake problems.
• Beat on the lowest speed. Air bubbles expand in the oven and then collapse, taking the surface with them.
• Cut with a long knife dipped in hot water and wiped dry between every slice.

Pairing Suggestions

• A cup of strong coffee or a dessert wine
• Serve plain, or with a sharp berry compote
• Follows a light meal best

Storage & Reheating

Refrigerate up to 5 days, covered. Freezes 2 months whole or in slices; thaw overnight in the fridge.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.