New York Cheesecake
Jennifer Wiggins
ingredients
- 200g digestive biscuits
- 60g melted butter
- 1kg cream cheese
- 250g caster sugar
- grated zest and juice one lemon
- 200ml sour cream
- 2tbsp vanilla extract
- 5 eggs
- 4tbsp plain flour
directions
- 1
Preheat oven to 140C/275F/Gas mark 1-2.Line base of a 20cm spring form pan.
- 2
Crush biscuits in a food processor, then add melted butter and mix well. Press mixture firmly into cake tin. Bake for 5 minutes and leave to cool.. Grease sides of tin above crust.
- 3
Beat the cream cheese and sugar together using electric whisk. Add lemon zest and juice, sour cream and vanilla. Mix until smooth and add eggs one at a time until well combined. Add the flour and mix again. Pour mixture into cake tin. Bake for 70 minutes until cheesecake is firm and turns a light golden colour.
- 4
Leave to cook slowly, then refrigerate for at least 6 hours or overnight.
notes
Serve with fresh summer berries
Source: Jennifer Wiggins
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