New York cheesecake

Video

Preparation

1. Position an oven shelf in the middle and preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform tin with parchment. For the crust, melt the butter in a medium pan, stir in the biscuit crumbs and sugar until evenly moistened, then press into the bottom of the tin and bake for 10 minutes. Cool on a wire rack while making the filling.
2. For the filling, increase the oven to fan 200C/conventional 240C/gas 9. Beat the soft cheese with the paddle attachment at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the bowl and paddle twice.
3. Swap to the whisk attachment and add the vanilla, lemon zest and juice. Whisk in the eggs and yolk one at a time, scraping down at least twice. Stir the carton of soured cream until smooth, measure 200ml, and add on low speed (reserving the rest). Whisk to blend without over-beating — the batter should be smooth, light and airy.
4. Brush the sides of the tin with melted butter and set on a baking sheet. Pour in the filling, sinking any lumps with a knife so the top is smooth, and bake for 10 minutes. Reduce the oven to fan 90C/conventional 110C/gas ¼ and bake for 25 minutes more, until the filling has a slight wobble when gently shaken. Turn off the oven and open the door for a creamy centre, or leave it closed for a drier texture, then let cool in the oven for 2 hours.
5. Combine the reserved soured cream with the second carton, the sugar and lemon juice for the topping, and spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen, unlock the side, then slide the cheesecake off the base onto a plate and slide out the parchment.