Traditional New York Cheesecake

Step 1: Preheat the Oven

1. Position the Oven Rack: Adjust the oven shelf to the middle position to ensure even heat distribution during baking.
2. Preheat the Oven: Set your oven to fan 160°C / conventional 180°C / gas mark 4. Allow it to preheat fully, which usually takes about 10-15 minutes.
3. Prepare the Cake Tin: Line the base of a 23cm springform cake tin with parchment paper. Use a little melted butter to grease the base first, ensuring the parchment sticks and doesn’t slide around.

Step 2: Make the Crust

1. Melt the Butter: In a medium saucepan over low heat, melt 85g of butter until completely liquid. Remove from heat once melted.
2. Mix the Crust Ingredients: In a mixing bowl, combine 140g of digestive biscuit crumbs with 1 tablespoon of sugar. Pour the melted butter over the crumbs and mix well until all crumbs are evenly moistened and resemble wet sand.
3. Press the Crust Mixture: Transfer the crumb mixture into the prepared cake tin. Use the back of a measuring cup or your fingers to firmly press the mixture into the bottom of the tin, ensuring it’s compact and even.
4. Bake the Crust: Place the tin in the preheated oven and bake for 10 minutes. This helps to set the crust.
5. Cool the Crust: Remove the crust from the oven and let it cool on a wire rack while you prepare the filling.

Step 3: Prepare the Filling

1. Increase Oven Temperature: After cooling the crust, increase the oven temperature to fan 200°C / conventional 240°C / gas mark 9 for baking the cheesecake.
2. Beat the Soft Cheese: In a stand mixer fitted with the paddle attachment, add 900g of softened cream cheese (like Philadelphia). Beat on medium-low speed for about 2 minutes until creamy and smooth. This step is crucial for avoiding lumps.
3. Incorporate the Sugar: With the mixer still on low, gradually add 250g of golden caster sugar to the cream cheese. Beat until combined. Scrape down the sides of the bowl and the paddle attachment to ensure all ingredients are mixed well.
4. Add Flour and Salt: Gradually add 3 tablespoons of plain flour and a pinch of salt to the mixture, mixing well and scraping the bowl twice during this process to prevent lumps.

Step 4: Add Flavorings

1. Switch to Whisk Attachment: Change the paddle attachment to a whisk attachment on the stand mixer.
2. Add Flavorings: Pour in 1½ teaspoons of vanilla extract, the zest of 1 lemon (about 2 teaspoons), and 1½ teaspoons of lemon juice. Whisk until fully incorporated.
3. Incorporate Eggs: Add 3 large eggs and 1 egg yolk one at a time, whisking well after each addition. Make sure to scrape down the sides of the bowl and the whisk attachment at least twice during this step.

Step 5: Incorporate Soured Cream

1. Prepare the Soured Cream: Take the 284ml carton of soured cream and stir it until smooth.
2. Measure the Soured Cream: Measure out 200ml (just over ¾ of the carton) and set aside the remainder for later use.
3. Blend with Cream Cheese Mixture: With the mixer on low speed, gradually add the measured soured cream to the filling mixture. Whisk gently until just combined; avoid over-beating as this can introduce too much air.

Step 6: Bake the Cheesecake

1. Prepare for Baking: Brush the sides of the springform tin with melted butter to prevent sticking. Place the tin on a baking sheet for easier handling.
2. Pour in the Filling: Carefully pour the cheesecake filling into the prepared crust. Use a spatula to smooth the top, ensuring it’s as even as possible. If you see any lumps, gently sink them with a knife to create a smooth surface.
3. Initial Bake: Bake in the oven for 10 minutes.
4. Reduce Temperature: After 10 minutes, reduce the oven temperature to fan 90°C / conventional 110°C / gas mark ¼ and continue baking for another 25 minutes.
5. Check for Doneness: Gently shake the tin; the filling should have a slight wobble in the center when done.

Step 7: Cool the Cheesecake

1. Cooling Method: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 2 hours. This gradual cooling helps prevent cracking.
2. Observe the Surface: Note that a slight crack may form on the surface as it cools, which is normal.

Step 8: Prepare the Topping

1. Combine Topping Ingredients: In a bowl, mix the reserved soured cream (the remaining portion from the 284ml carton) with the 142ml carton, 1 tablespoon of golden caster sugar, and 2 teaspoons of lemon juice. Stir until smooth and well combined.
2. Spread the Topping: Once the cheesecake has cooled completely, spread the topping mixture evenly over the cheesecake, making sure to reach the edges for a clean finish.
3. Chill the Cheesecake: Cover the cheesecake loosely with foil and refrigerate for at least 8 hours or overnight to set the topping.

Step 9: Release the Cheesecake

1. Loosen the Edges: Before serving, run a round-bladed knife around the sides of the springform tin to gently loosen any edges that may be stuck.
2. Remove the Springform: Unlock the side of the springform tin and carefully slide the cheesecake off the bottom onto a serving plate.
3. Remove Parchment Paper: Gently pull the parchment paper out from underneath the cheesecake.

Tip: Mixing the Ingredients

• Be Mindful of Mixing: Proper blending is crucial; under-beating can lead to lumps, while over-beating can incorporate too much air, resulting in uneven cooking, bubbles, and cracking.
• Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting to prevent lumps and achieve even mixing.
• Soften the Cream Cheese: Allow the soft cheese to come to room temperature for 2 hours or cut it into chunks and let it sit for 1 hour. A powerful stand mixer is ideal, but a handheld mixer will work well, too.

Enjoy your delicious homemade Traditional New York Cheesecake!