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New York cheesecake

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  • Butter - 85g
  • Sour Cream - 140g
  • Sugar - 1tbsp
  • Cream Cheese - 900g
  • Caster Sugar - 250g
  • Plain Flour - 3 tbs
  • Lemon Juice - 1 ½ teaspoons
  • Eggs - 3 Large
  • Sour Cream - 250ml
  • Sour Cream - 150ml
  • Caster Sugar - 1 tbsp
  • Lemon Juice - 2 tsp

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  • Position an oven shelf in the middle of the oven.
  • Preheat the oven to fan 160C/conventional 180C/gas 4.
  • Line the base of a 23cm springform cake tin with parchment paper.
  • For the crust, melt the butter in a medium pan.
  • Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
  • Press the mixture into the bottom of the pan and bake for 10 minutes.
  • Cool on a wire rack while preparing the filling.
  • For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
  • In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.
  • With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  • Swap the paddle attachment for the whisk.
  • Continue by adding the vanilla, lemon zest and juice.
  • Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.
  • Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton).
  • Continue on low speed as you add the measured soured cream (reserve the rest).
  • Whisk to blend, but don't over-beat.
  • The batter should be smooth, light and somewhat airy.
  • Brush the sides of the springform tin with melted butter and put on a baking sheet.
  • Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.
  • Bake for 10 minutes.
  • Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.
  • If you gently shake the tin, the filling should have a slight wobble.
  • Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture.
  • Let cool in the oven for 2 hours.
  • The cheesecake may get a slight crack on top as it cools.
  • Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping.
  • Spread over the cheesecake right to the edges.
  • Cover loosely with foil and refrigerate for at least 8 hours or overnight.
  • Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
  • Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

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