New York cheesecake

Instructions

1. 1

   Preheat the oven to 160°C fan/180°C conventional. Line the base of a 23cm springform tin with baking parchment and lightly grease the sides. Wrap the outside base in a couple of layers of foil to prevent water ingress later.

2. 2

   Make the base: crush the digestive biscuits to fine crumbs (use a food processor or put in a sealed bag and bash with a rolling pin). Mix the crumbs with the melted unsalted butter until evenly combined, then press the mixture firmly and evenly into the base of the prepared tin.

3. 3

   Blind-bake the base for 10 minutes at 160°C fan/180°C conventional, then remove from the oven and leave the oven on.

4. 4

   Make the filling: in a large bowl, beat the full-fat cream cheese with the caster sugar until very smooth and free of lumps — scrape the bowl down several times. Add the eggs one at a time, mixing gently after each addition. Stir in the plain flour, double cream, vanilla extract, lemon zest and the fine salt, mixing only until combined.

5. 5

   Pour the filling over the prebaked base, smooth the top and tap the tin gently on the worktop to release any large air bubbles. Place the springform tin into a large roasting tin and pour boiling water into the roasting tin until it reaches about halfway up the side of the springform tin (water bath).

6. 6

   Bake the cheesecake in the oven for 60 minutes at 160°C fan/180°C conventional. The edges should be set and lightly golden but the centre should still wobble slightly when you give the tin a gentle shake.

7. 7

   Turn the oven off and prop the door open slightly with a wooden spoon or folded tea towel; leave the cheesecake inside to cool slowly for 60 minutes.

8. 8

   While the cheesecake cools in the oven, make the topping: stir the Greek-style natural yoghurt with 15g of the caster sugar, 1 tsp vanilla extract and about 1 tsp lemon juice until smooth.

9. 9

   Once the cake has cooled in the oven, remove it from the oven, pour the yoghurt topping over the surface and smooth it out. Allow to come fully to room temperature (about 30 minutes) then transfer to the fridge and chill for at least 6 hours, preferably overnight.

10. 10

    Run a knife around the edge of the tin before releasing the springform ring, then slice the cheesecake with a hot, dry knife (wipe the blade between cuts) for clean slices. Serve chilled, with berries or a fruit compote if you like.

Tips

• Bring the cream cheese and eggs to room temperature before you begin — it helps the filling become completely lump-free without overworking.
• Avoid overmixing after you add the eggs; mix just until combined to reduce trapped air and minimise cracking.
• Wrap the base of the springform tin well in foil and place it in a larger roasting tin for a gentle water bath—this prevents a soggy or waterlogged base.
• Chill for at least 6 hours, preferably overnight. The texture firms up and the flavour improves the next day.
• To slice neatly, run a knife under hot water, dry it, slice, then wipe between cuts.

Substitutions

• digestive biscuits → rich tea biscuits, same weight (250g)

  Stays close

• Greek-style natural yoghurt → 200g double cream whisked with 1 tbsp lemon juice (use sparingly)

  Noticeably different

• double cream → full-fat crème fraîche, same quantity (200ml)

  Stays close

Nutrition

Per serving · estimated

660

Calories

10 g

Protein

35 g

Carbs

53 g

Fat

2 g

Fibre

25 g

Sugar

280 mg

Sodium

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