New York Cheesecake
Ingredients
200g Arnott's Morning Coffee biscuits
230g caster sugar
125g unsalted butter, melted
750g cream cheese, at room temperature
5 eggs, at room temperature
1 teaspoon finely grated lemon zes
300ml sour cream, at room temperature
Method
Line the base of a 23cm springform cake tin with baking paper and lightly grease the sides of the tin. Wrap the entire outside of the tin in two layers of cooking foil.
Preheat the oven to 170C.
Put the biscuits and 2 tablespoons of the sugar in a food processor and process until they resemble fine crumbs. Add the melted butter and process until well combined. Tip the mixture into the prepared cake tin and spread evenly over the base of the tin, coming about 1⁄2 cm up the sides. Using the flat bottom of a glass firmly press the crumb mixture into the tin, using your thumb to press into the sides. Cook in the oven for 20 minutes, until aromatic and nutty. Remove and allow to cool completely.
Put the cream cheese and remaining sugar in the bowl of an electric mixer with a paddle attachment, and beat for 2 minutes, until smooth and well combined. Add eggs one at a time, beating well after each one and scraping down the sides of the mixer bowl. Add the lemon zest then finally add the sour cream. Beat until there are no more lumps.
Pour the mixture into the tin and smooth the top. Cook in the oven for 1 hour, by which time the top of the cheesecake will be pale golden and the centre still wobbly. Turn oven off and partially open the oven door. Allow the cheesecake to cool in the oven for 1 hour. Refrigerate for 6 hours, or overnight.
Remove the cheesecake from the refrigerator 1 hour before eating.
To serve, run a warm, dry knife around the edge of the cake and remove the springform sides. Use a warm, dry knife to cut into wedges.
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