New York cheesecake

1. Set an oven shelf in the middle and preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform tin with parchment. For the crust, melt the butter in a medium pan, stir in the biscuit crumbs and sugar until evenly moistened, then press into the bottom of the tin and bake for 10 minutes. Cool on a wire rack while you make the filling.
2. For the filling, turn the oven up to fan 200C/conventional 240C/gas 9. Beat the soft cheese with the paddle attachment at medium-low speed until creamy, about 2 minutes. With the mixer on low, add the sugar gradually, then the flour and a pinch of salt, scraping down the bowl and paddle twice.
3. Swap to the whisk attachment and add the vanilla, lemon zest and juice. Whisk in the eggs and yolk one at a time, scraping down at least twice. Stir the carton of soured cream until smooth, measure out 200ml and add it on low speed (keeping the rest back). Whisk just enough to blend without over-beating; the batter should be smooth, light and airy.
4. Brush the sides of the tin with melted butter and set it on a baking sheet. Pour in the filling, easing out any lumps with a knife so the top is smooth, and bake for 10 minutes. Lower the oven to fan 90C/conventional 110C/gas one-quarter and bake for another 25 minutes, until the filling has a slight wobble when gently shaken. Turn off the oven and open the door for a creamier centre, or leave it shut for a drier texture, then let the cake cool in the oven for 2 hours.
5. For the topping, mix the reserved soured cream with the second carton, the sugar and lemon juice, then spread it over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the inside of the tin to loosen the cake, unlock the side, then slide the cheesecake off the base onto a plate and pull out the parchment.

Tips from the ZestyPlate Kitchen

• Bring the cream cheese to room temperature and avoid over-beating the batter, which helps prevent cracks.
• Start with a short hot blast, then drop to low and slow; that is what gives the dense, creamy New York texture.
• Take it out while the centre still wobbles slightly, as it firms up as it cools and chills.
• Leave it overnight in the fridge before slicing for clean cuts and the best flavour.