NEW YORK CHEESECAKE

My husband makes the best cheesecakes. This is one of our favourites. You can have it as it is, but I love to put a bit of whipped cream or yoghurt on top and then add some strawberries and mixed berries with a splash of maple syrup.

INGREDIENTS

250g plain sweet biscuits

125g butter, melted

Filling

750g cream cheese, softened

2 tsp finely grated orange rind

1 tsp finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

3/4 cup (240g) sour cream

1/4 cup (60g) lemon juice

Sour cream topping

1 cup (240g) sour cream

2 Tbsp caster sugar

2 tsp lemon juice

METHOD:

Process the biscuits until fine. Add the butter and process until combined. Press the mixture over base and side of 24cm springform tin.

Place the tin on an oven tray and refrigerate for 30 minutes.

Preheat the oven to 180C.

Make the filling by beating the cheese, rinds and sugar in a medium bowl with an electric mixer until smooth.

Beat the eggs, one at a time, then add the cream and lemon juice.

Pour the filling into the tin and bake 1 1/4 hours. Remove cake from oven and cool for 15 minutes.

Make the sour cream topping by combining all ingredients in a small bowl. Spread over the cheesecake.

Bake the cheesecake for 20 minutes and cool it in the oven with the door ajar.

Refrigerate the cheesecake for 3 hours or overnight.

Serves 12