New York Cheesecake

Ingredients

For the crust

• 1 ½ cups graham cracker crumbs, 150 g, about 10 full sheets (or digestive biscuits)
• 2 tbsp granulated sugar
• ⅓ cup unsalted butter, 75 g, melted
• 1 pinch fine salt

For the filling

• 32 oz full-fat block cream cheese, 900 g (four 8 oz packages), at room temperature
• 1 cup granulated sugar, 200 g
• 3 tbsp all-purpose flour (plain flour)
• 1 cup full-fat sour cream, 240 g, at room temperature
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• ¼ tsp fine salt
• 4 large eggs, at room temperature

To serve

• 2 cups fresh berries

Instructions

Make the crust

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
2. Mix the crumbs, sugar, melted butter and salt until the texture of wet sand. Press firmly into the base of the pan using the bottom of a glass.
3. Bake for 10 minutes, then cool while you make the filling. Reduce the oven to 325°F (160°C, or 140°C (285°F) fan, gas mark 3).

Make the filling and bake

4. Beat the cream cheese on low speed for 2 minutes, until completely smooth, scraping down the bowl.
5. Beat in the sugar and flour on low speed until smooth, then the sour cream, vanilla, lemon juice and salt.
6. Add the eggs one at a time, mixing on low just until each is blended. Do not overmix.
7. Pour the filling over the crust and tap the pan gently on the counter to release air bubbles.
8. Bake for 65 to 75 minutes, until the edges are set and the center still jiggles slightly.
9. Turn off the oven, prop the door open a few inches with a wooden spoon and leave the cheesecake inside for 1 hour.
10. Run a thin knife around the edge, cool to room temperature, then cover and refrigerate for at least 6 hours, or overnight.
11. Remove the sides of the pan, slice with a hot, dry knife and serve with fresh berries.