New York cheesecake

Ingredients

• 85g Butter
• 140g Sour Cream
• 1tbsp Sugar
• 900g Cream Cheese
• 250g Caster Sugar
• 3 tbs Plain Flour
• 1 ½ teaspoons Lemon Juice
• 3 Large Eggs

Instructions

1. Position a rack in the middle of the oven and preheat to 160°C (fan) or 180°C (conventional). Line the base of a 23 cm springform tin with parchment paper. To make the crust, melt the butter in a saucepan, then mix it with the biscuit crumbs and sugar until evenly moistened. Press the mixture firmly into the base of the tin and bake for 10 minutes. Remove and allow to cool completely on a wire rack.
2. Increase the oven temperature to 200°C (fan) or 240°C (conventional). In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for about 2 minutes until creamy. With the mixer on low, gradually add the sugar, followed by the flour and a pinch of salt, scraping down the sides of the bowl as needed.
3. Switch to the whisk attachment. Add the vanilla, lemon zest, and lemon juice. Whisk in the eggs one at a time, scraping the bowl and whisk occasionally. Stir the sour cream until smooth, measure the required amount, and add it to the batter on low speed. Mix just until combined; the batter should be smooth, light, and slightly airy.
4. Brush the sides of the springform tin with melted butter and place the tin on a baking sheet. Pour the filling over the cooled crust and smooth the top, removing any lumps if necessary. Bake for 10 minutes, then reduce the oven temperature to 90°C (fan) or 110°C (conventional) and bake for a further 25 minutes. The cheesecake should still have a slight wobble in the centre.
5. Turn off the oven. For a creamier centre, leave the oven door slightly open; for a firmer texture, keep it closed. Allow the cheesecake to cool in the oven for about 2 hours.
6. Mix the reserved sour cream with the sugar and lemon juice for the topping. Spread evenly over the cheesecake. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
7. Run a knife around the edge of the tin to loosen the cheesecake. Release the sides, transfer the cheesecake to a serving plate, and carefully remove the parchment paper before serving.

instructions_source: editorial-classic