New York Cheesecake

Prep time: 2 hrs | Serves: 8

Ingredients

•⁠ ⁠250g digestive biscuits (or graham crackers), finely crushed

•⁠ ⁠110g unsalted butter, melted

•⁠ ⁠2g fine sea salt

•⁠ ⁠900g full‑fat cream cheese, room temperature

•⁠ ⁠250g caster sugar

•⁠ ⁠300g sour cream, room temperature

•⁠ ⁠20g cornflour (cornstarch)

•⁠ ⁠10g vanilla extract

•⁠ ⁠5g finely grated lemon zest (optional)

•⁠ ⁠220g eggs (without shells), room temperature

Method

1.⁠ ⁠Heat the oven to 160°C. Grease a 23 cm springform tin and wrap the outside (base and sides) with 2 layers of foil. Mix the biscuit crumbs, salt, and melted butter, then press firmly into the base and 2–3 cm up the sides. Bake for 10 minutes; cool for 10 minutes.

2.⁠ ⁠Beat cream cheese, sugar, and cornflour until completely smooth. Mix in sour cream, vanilla, and lemon zest. Add the eggs in 2–3 additions, mixing on low until just combined (don’t whip in air).

3.⁠ ⁠Pour the filling into the crust. Set the tin inside a deep roasting tray and pour in hot water to halfway up the tin. Bake at 160°C for 60–75 minutes until the edges are set and the centre has a gentle wobble (internal temp ~65–68°C).

4.⁠ ⁠Turn the oven off, crack the door, and leave the cheesecake in the water bath for 1 hour. Remove, run a thin knife around the edge, then cool to room temperature. Chill for at least 8 hours (overnight best).

5.⁠ ⁠Unmould, slice with a hot damp knife (wiping between cuts), and serve as is or with fresh berries. Enjoy that silky, classic wobble!

Storage

Refrigerate, covered, for up to 5 days. To freeze, wrap the chilled cheesecake tightly (tin, then foil) and freeze for up to 2 months; thaw in the refrigerator for 8–12 hours before serving. Always use clean utensils and avoid double dipping!