New York Cheesecake

Method

1. 01

   Prepare the springform pan

   Line the base of a 23 cm springform pan and wrap the outside tightly in 2 layers of heavy foil so the water bath cannot leak in.

   

2. 02

   Mix the graham crust

   Mix the graham crumbs, 35 g sugar and melted butter until the texture resembles evenly damp sand.

   

3. 03

   Press and prebake the crust

   Press the crumbs firmly across the pan base and 2 cm up the side. Bake at 175°C for 10 minutes, then cool while reducing the oven to 160°C.

   

4. 04

   Smooth the cream cheese

   Beat the cream cheese on low speed for 2 minutes until completely smooth, scraping the bowl often and avoiding excess air.

   

5. 05

   Add sugar and flour

   Mix in the 300 g sugar and flour on low speed for 1 minute, just until evenly blended.

   

6. 06

   Blend in sour cream and flavouring

   Mix in the sour cream, vanilla and lemon zest for 30 seconds until uniform.

   

7. 07

   Add the eggs one at a time

   Add the 5 eggs one at a time on low speed, mixing only until each disappears before adding the next. Scrape the bowl after the final egg.

   

8. 08

   Fill the crust and release bubbles

   Pour the batter into the cooled crust, smooth the top and tap the pan lightly on the counter 3 times to release large trapped bubbles.

   

9. 09

   Set up the water bath

   Set the wrapped pan in a deep roasting tray and pour in hot water to come 3 cm up the outside of the springform pan.

   

10. 10

    Bake until the centre trembles

    Bake at 160°C for 70–80 minutes until the outer ring is set but the centre still trembles as one piece when the pan is nudged.

    

11. 11

    Cool gradually in the oven

    Turn off the oven, prop the door open slightly and leave the cheesecake inside for 60 minutes to cool gradually.

    

12. 12

    Chill fully before slicing

    Remove from the water bath, cool at room temperature for 60 minutes, then cover and refrigerate for at least 8 hours before unmoulding and slicing.