New York Baked Cheesecake 🍰

Method

1. 1

   Crush the biscuits to fine crumbs, mix with melted butter and press firmly into the base and lower side of a springform pan; chill while you make the filling.

2. 2

   Beat cream cheese with sugar on low until just smooth — over-beating whips in air and cracks the top later.

3. 3

   Blend in sour cream, heavy cream, vanilla and lemon zest, then add the eggs one at a time, stopping as soon as each disappears.

4. 4

   Pour over the crust, tap the pan on the counter to release big bubbles and bake in a low oven until the edge is set but a 5 cm circle in the centre still wobbles like jelly.

5. 5

   Cool to room temperature, then refrigerate at least overnight; the residual heat finishes the centre as it chills.

6. 6

   Run a thin knife warmed under hot water around the edge before unclipping, and cut slices with the same knife, wiping it between cuts.