New York Cheesecake

Charmaine Lu -
  • 150g digestive biscuits, crushed
  • 75g butter
  • 900g cream cheese
  • 200g caster sugar
  • 200ml soured cream
  • 3 tbsp flour
  • 3 eggs plus 1 yolk, beaten
  • 2 tsp vanilla extract
  • Preheat the oven to 180C and grease and line a 23cm springform cake tin. Gently melt the butter and stir in the biscuit crumbs, then place the mixture in the base of the cake tin and press into an even layer. Bake in the oven for 10 mins, then remove and leave to cool.
  • Meanwhile, reduce the oven to 160C. Beat together the sugar and cream cheese, then add the flour and soured cream and beat again until smooth. Gradually add the eggs and vanilla, beating as you go, then pour the mixture onto the biscuit base and bake for 45 mins. When the cheese is just set with a bit of a wobble, leave to cool completely and then release from the tin to serve.
1 hr
8 serving