New York cheesecake

Preparar

1. 🥄Position an oven shelf in the middle of the oven.
2. 🔥Preheat the oven to fan 160C/conventional 180C/gas

Pasos

1. 🔥Line the base of a 23cm springform cake tin with parchment paper.
2. 🧂For the crust, melt the butter in a medium pan.

Preparar

1. 🧂Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
2. 🍳Press the mixture into the bottom of the pan and bake for 10 minutes.
3. 🫇Cool on a wire rack while preparing the filling.

Pasos

1. 🍳For the filling, increase the oven temperature to fan 200C/conventional 240C/gas

Preparar

1. 🫇In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.
2. 🍽️With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. 🌿Swap the paddle attachment for the whisk.

Pasos

1. 🍽️Continue by adding the vanilla, lemon zest and juice.

Preparar

1. 🌿Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.

Pasos

1. ✨Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton).

Servir

1. 🥄Continue on low speed as you add the measured soured cream (reserve the rest).

Preparar

1. 🔥Whisk to blend, but don't over-beat.

Pasos

1. 🧂The batter should be smooth, light and somewhat airy.
2. 🍳Brush the sides of the springform tin with melted butter and put on a baking sheet.
3. 🫇Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.

Cocinar

1. 🍳Bake for 10 minutes.
2. 🫇Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.

Pasos

1. 🫇If you gently shake the tin, the filling should have a slight wobble.
2. 🍽️Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture.
3. 🌿Let cool in the oven for 2 hours.
4. ✨The cheesecake may get a slight crack on top as it cools.

Preparar

1. 🍽️Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping.

Pasos

1. 🌿Spread over the cheesecake right to the edges.
2. ✨Cover loosely with foil and refrigerate for at least 8 hours or overnight.
3. 🥄Run a round-bladed knife around the sides of the tin to loosen any stuck edges.

Servir

1. ✨Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.