New York cheesecake recipe
 New York cheesecake has a special place in the heart of the city. Toweringly tall, dense and creamy, free from fruity toppings, it's the purest version of a baked cheesecake. It's a simple recipe, though, made extra tangy with the addition of soured cream. It is reliant on a heart-stopping amount of cream cheese, so make sure you get a good one (and not a light one). 150g/5½oz digestive biscuits75g/2½oz butter, plus extra for greasing900g/2lb full-fat cream cheese200g/7oz caster sugar200ml/7fl oz soured cream3 tbsp plain flour3 free-range eggs, plus 1 egg yolk, lightly beaten2 tsp vanilla extract 150g/5½oz digestive biscuits 75g/2½oz butter, plus extra for greasing 900g/2lb full-fat cream cheese 200g/7oz caster sugar 200ml/7fl oz soured cream 3 tbsp plain flour 3 free-range eggs, plus 1 egg yolk, lightly beaten 2 tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Recipe tips You can prevent a baked cheesecake from cracking on the top by allowing it to cool slowly in the oven.