NYC Cheesecake

No messing about here, let's get baking...

Ingredients

Base

- 85g Unsalted Butter

- 150g Crushed Digestive Biscuits

- 1 tbsp Golden Caster Sugar

Filling

- 900g Philadelphia

- 250g Golden Caster Sugar

- 3 tbsp Plain Flour

- 1 ½ tsp Vanilla Extract

- Zest of 1/2 a Lemon

- 1tsp Lemon Juice

- 3 Eggs, plus 1 Yolk

- 284ml Sour Cream

Method

- Pre-heat the oven to 160C Fan and line the base of a 23cm springform tin using greaseproof paper.

- For the crust, melt the butter in the microwave and crush the biscuits to a fine crumb. Stir in biscuit crumbs and sugar so the mixture is evenly combined.

- Press the mixture into the bottom of the pan using the back of a spoon and bake for 10 minutes. Once baked remove from the oven and leave to cool.

- For the filling, increase the oven temperature to 200C fan.

- In a large bowl, beat the Philadelphia for around 2 minutes until creamy. Gradually add the caster sugar and plain flour, make sure to scrape down the sides of the bowl.

- Add the  vanilla extract, lemon zest and juice and whisk together. Whisk in the eggs and 1 yolk, one at a time until combined.

- Stir the soured cream until smooth, then measure 200ml and add the measured soured cream to the mix until light and airy.

- Grease the sides of the springform tin with melted butter and put on a baking tray. Pour in the filling and smooth the top.

- Bake for 10 minutes then reduce the oven temperature to 90C fan and bake for a further 45 minutes. If you gently shake the tin, the filling should have a slight wobble.

- Turn off the oven and open the oven door to allow the cheesecake to cool. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

- Keep in the fridge and serve with a coulis of your choice

Happy baking x

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