Super luscious and delicious cheesecake in the NY style!
Prep: 30 mins
Baking: 30 mins
Calories per serve: 300 (approx)
Pre-heat oven to 170 C (338 F) Conventional Oven, 150 C (302 F) for Fan Forced Convection Ovens
Grease and Baking Paper line a 20cm (8 inch) Spring Form Cake pan
150gm Plain sweet biscuits crushed to crumbs
40gm melted butter
Combine the biscuit crumbs with the melted butter and place into the baking paper lined spring form cake tin. Use the back of a spoon, or the flat bottom of something to firmly push down and evenly compact the crumb base until it is flat and even. Refrigerate until required.
500gm Cream Cheese (softened at room temp for an hour or so)
250gm Sour Cream
240gm Caster Sugar (1 AU cup)
Zest of one lemon
1tsp Vanilla Extract
4 XL eggs (55gm each)
In a Stand mixer or by hand, beat the cream cheese with the sugar really well until it is soft and smooth, add the sour cream, lemon zest and vanilla, beat to combine well, then add the eggs one at a time, until all are incorporated... do not over mix once the eggs go in, stop mixing when the last egg is fully mixed in.
Pour mixture into the chilled biscuit base pan. Place on an additional baking tray to catch any butter that oozes out (some will!) (you can also use aluminum foil around the base of the tin to help catch this buttery ooze!)
Bake for approx 30 minutes, until the outside edges are set, but the middle is still soft and wobbly.. this will firm up on chilling!
Turn oven off and slightly crack open the oven door... LEAVE TO COOL in oven... this is important to prevent cracking!
Once the tin is cool enough to handle, wrap in plastic wrap and refrigerate until firm - overnight is best!
Serve and enjoy!!!