New York cheesecake

Instructions

1- Position an oven shelf in the middle of the oven.

2- Preheat the oven to fan 160C/conventional 180C/gas 4.

3- Line the base of a 23cm springform cake tin with parchment paper.

4- For the crust, melt the butter in a medium pan.

5- Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.

6- Press the mixture into the bottom of the pan and bake for 10 minutes.

7- Cool on a wire rack while preparing the filling.

8- For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.

9- In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.

10- 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.

11- Swap the paddle attachment for the whisk.

12- Continue by adding the vanilla, lemon zest and juice.

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

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

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

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

17- The batter should be smooth, light and somewhat airy.

18- Brush the sides of the springform tin with melted butter and put on a baking sheet.

19- Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.

20- Bake for 10 minutes.

21- Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.

22- If you gently shake the tin, the filling should have a slight wobble.

23- 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.

24- Let cool in the oven for 2 hours.

25- The cheesecake may get a slight crack on top as it cools.

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

27- Spread over the cheesecake right to the edges.

28- Cover loosely with foil and refrigerate for at least 8 hours or overnight.

29- Run a round-bladed knife around the sides of the tin to loosen any stuck edges.

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