New York Style Cheesecake

Steps

1. 1.

   1.

   Prepare the Crust** Heat the oven to 180°C/350°F. Mix the crushed biscuits with the melted butter and press firmly into the base of a 23 cm springform tin, then bake for 10 minutes and cool for 15 minutes.

2. 2.

   Mix the Filling

   Reduce the oven to 160°C/320°F. Beat the cream cheese and sugar on low speed for 2 minutes until smooth, then mix in sour cream, flour, vanilla, lemon zest and salt.

3. 3.

   Add the Eggs

   Add the eggs one at a time, mixing on low just until each disappears. Scrape the bowl, but don't whip in lots of air, since bubbles can rise and split the surface.

4. 4.

   Fill the Tin

   Pour the filling over the cooled crust and tap the tin lightly on the counter to release large bubbles. Place it on a baking tray in the centre of the oven.

5. 5.

   Bake Gently

   Bake for 60 to 65 minutes, until the edges are set and the centre still has a gentle wobble when nudged. Turn off the oven, leave the door slightly open, and cool the cheesecake inside for 60 minutes.

6. 6.

   Chill and Slice

   Cool completely at room temperature, then cover and refrigerate for at least 6 hours. Run a warm, thin knife around the edge before releasing the tin and slicing.