American · serves 2
New York Cheesecake
Tall, dense, plain. Baked in a water bath and cooled with the oven off.
Ingredients
- 200g digestive biscuits
- 90g butter, melted
- 800g cream cheese
- 250g sugar
- 40g cornflour
- 200ml sour cream
- 120ml cream
- 2 tsp vanilla extract
- Zest of 1 lemon
Method
- Wrap the outside of a 23cm springform tin in a double layer of foil.
- Crush the biscuits, mix with butter, press into the base, bake 10 minutes at 180°C, cool.
- Beat the cream cheese smooth on low speed. Low — high speed beats in air and air makes cracks.
- Sugar and cornflour, then sour cream, cream, vanilla and zest. Stop the moment it's smooth.
- Pour over the base, stand in a roasting tin, pour in 4cm of hot water.
- 160°C for 1 hour 10 minutes. The middle should still wobble.
- Oven off, door ajar, one hour. Then room temperature, then overnight in the fridge.
- Run a knife round the edge before releasing the ring.