This original New York cheesecake recipe is here to change your perceptions of dessert one slice at a time. It's so epic it doesn't need any other flavouring and if we're allowed to boast, we reckon we've got the texture bang on. It's a centrepiece to be proud of at your next party.
Line a 20cm springform pan with greaseproof paper and place it onto a baking tray.
Blitz the biscuits to a fine crumb in a food processor. Mix in the 50g of sugar. Melt the butter and stir it into the crumb with the vanilla extract. Press the mixture into the pan, covering the bottom and building all the way up the sides, using a glass or mug to make sure the corners aren’t too thick. Freeze for 20 minutes and preheat the oven to 180ºC. Bake the crust for 10 minutes (keep it on the baking tray) and leave to cool.
Turn the down temperature down to 150ºC. In a stand mixer beat the cream cheese, double cream, sugar, vanilla extract and lemon zest, then add the eggs one at a time, incorporating each one fully before adding the next. Tip the cream cheese mixture into the cooled crust and bake for 45 minutes. Remove the cheesecake and leave to cool for 20 minutes.
Meanwhile combine the sour cream with the 1 tbsp of sugar and the vanilla extract. Very gently spread it over the slightly cooled cheesecake. It will still be delicate. Return the cheesecake to the oven for 10 minutes, then remove again and allow to cool to room temperature. Once at room temperature cool it in the fridge for a few hours or overnight. Slice and serve. Serves 6