New York Cheesecake

1Preparation

1. Take the cream cheese, sour cream and eggs out of the fridge an hour ahead so they reach room temperature.
2. Line the base of a 23 cm springform pan with baking paper and wrap the outside of the pan in two layers of foil.
3. Grind the biscuits in a food processor into fine, sandy crumbs.
4. Mix the crumbs with the melted butter and sugar until it looks like wet sand.
5. Press the mixture firmly into the base of the pan with the bottom of a glass to make an even, compact layer.

2Cooking

1. Preheat the oven to 170°C.

   ♨️ oven 170°C⏱ 10 min timer
2. Bake the base until set and smelling toasty, then take it out to cool and lower the oven to 160°C.

   ♨️ oven 170°C⏱ 10 min timer
3. Beat the cream cheese with a mixer on low speed until completely smooth with no lumps.

   ⏱ 2 min timer
4. Add the sugar and flour and beat on low until combined, scraping down the sides of the bowl.

   ⏱ 2 min timer
5. Add the sour cream, vanilla and lemon juice and beat until smooth.

   ⏱ 1 min timer
6. Add the eggs one at a time on the lowest speed, mixing each just until it disappears.

   ⏱ 2 min timer
7. Pour the filling over the base and smooth the top, then set the pan in a larger roasting tin and pour in hot water halfway up the sides.

   ⏱ 3 min timer
8. Bake until the edges are set but the centre (about 8 cm across) still wobbles slightly like jelly when you nudge the pan.

   ♨️ oven 160°C⏱ 65 min timer
9. Turn off the oven, prop the door slightly open and leave the cheesecake inside for an hour to cool gradually.
10. Lift the pan out of the water, run a thin knife around the edge, let it cool completely, then cover and refrigerate for 8 hours or overnight.

3Serving

1. Release the springform and move the cheesecake to a serving plate.
2. Cut into 12 slices with a long knife dipped in hot water and wiped between cuts, and serve cold with strawberry or berry sauce.

💡 Tips & common mistakes

• Common mistake: beating the filling at high speed, which whips in air so it puffs in the oven, then cracks and sinks. Always mix on low.
• Cold ingredients give a lumpy filling, so make sure everything is at room temperature.
• A wobbly centre is normal — it sets fully in the fridge. Overbaking makes it dry and cracked.

🔁 Substitutions

• Plain tea biscuits or graham crackers can replace the digestive biscuits.
• Full-fat Greek yogurt can replace the sour cream in the same amount.