Friday's Cake Day

Classic New York Cheesecake

Crust:

5 Tbs butter, melted

12 digestive biscuits

1/4 cup sugar

1/4 tsp salt

Filling:

1,25kg cream cheese

1 1/2 cup sugar

1 tsp grated lemon zest

1 Tbs lemon juice

4 eggs

1 cup sour cream

Method:

Preheat the oven to 180C.

To make the crust: pulse the digestive biscuits until crumbly, add the butter, sugar and salt and mix to combine. Press this mixture into the bottom of the cake pan and up the sides of the pan slightly. Bake until set for about 10 minutes.

Put a full kettle onto boil.

Using an electric beater, beat the cream cheese until fluffy. Add sugar slowly and continue beating until incorporated. Beat in the lemon zest, juice and salt. Add the eggs one at a time, scraping down the bowl after each addition. Fold in the sour cream.

If you are using a springform tin: place the cake tin on a sheet of foil. Lift the sides of the foil up to cover the outside of cake tin. Place the tin in a oven tray. Pour the filling mixture onto the pressed biscuits in the cake tin. Pour the boiled kettle water into the oven tray, about half way up the sides of the cake tin.

Bake for about 1 1/2 hours until just set in the centre. Remove pan from water. Let cool for 20 minutes. Chill overnight before serving.