CLASSIC

New York Cheesecake

Cheesecakes come in so many varieties and forms, from caramel to cherry. However, the ‘New York classic cheesecake’ is my favourite. The spiced and crumbly base, topped with a luscious creamy filling that has just a touch of lemon, makes it subtly divine.

Serves 12.

Ingredients

For the base

185 g (6 ½ oz) graham crackers or similar cookies

60 g (2 ¼ oz) butter, cut into cubes

¾ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon nutmeg

50 g (1 ¾ oz) dark brown sugar

For the filling

Everything should be at room temperature, even the lemons

750 g (1 lb 10oz) cream cheese

250 g (9 oz) caster (superfine) sugar

½ teaspoon lemon zest

2 teaspoons lemon juice

3 large eggs

¾ teaspoon vanilla extract

100 g (3 ½ oz) plain (all-purpose) flour, sifted

¼ teaspoon bicarbonate of soda (baking soda)

375 g (13 oz) sour cream

Method

Preheat the oven to 200°C (400°F). In a food processor, mix together all of the ingredients for the base until well-combined, but don’t turn it into a paste. Transfer the mixture to a 26 cm (10 ½ inch) spring-form tin and gently press into the bottom and sides. Bake for 12 minutes. Remove from the oven. Turn the oven down to 150°C (300°F).

Make the filling. With an electric mixer, beat the cream cheese until smooth. Beat in the sugar and, with a spatula, wipe down the sides of the bowl several times, to mix everything together. Add the lemon zest and lemon juice, eggs and vanilla extract, and cream together. Add the flour and bicarbonate of soda and mix until smooth. Make sure there are no lumps. Then add the sour cream. Mix this all together until well combined.

Ladle spoonfuls of the mixture onto the middle of the tin base. Sprinkle some of the crumbs from the base to the sides of the tin to create the cake’s edge, then spread the mixture over the base. Place a tin filled with water in the oven, to keep the air moist. Put the cake on the middle shelf of the oven and bake 30 minutes. Turn off the oven, open the door, and leave the cake to cool slowly in the oven. When cold, refrigerate.

To serve, bring the cake to room temperature. For easy slicing, first dip your knife into boiling water.