A cheesecake recipe is a thing of beauty: we've been eating cheesecake in a recognisable form since around the 18th century, which just goes to show how enduringly popular it is. This recipe goes heavy on the cream cheese (that's what makes it New York style), and we're very much in favour of how indulgent it is. We've chosen to top it with strawberries, but you can swap that out for any fruit you fancy.
25 mins plus refrigeration
160g (5 1/2oz) digestive biscuits
90g (3oz) butter, melted
900g (2lb) cream cheese, softened at room temperature
200g (6 1/2oz) caster sugar
2tbsp plain flour
3 large free-range eggs, plus 1 yolk
200ml (7oz) sour cream
1tsp lemon zest
2tsp lemon juice
For the topping:
200ml (6 1/2fl oz) sour cream
1tbsp caster sugar
1tbsp lemon juice
Grease a 23cm (9in) springform tin and line the base with baking paper. Place the biscuits and melted butter in a food processor and pulse until the mixture comes together. Press the crumb mixture into the base of the tin. Refrigerate for 30mins, then bake in a heated 180°C (gas mark 4) oven for 12 mins. Allow to cool. Increase the oven temperature to 200°C (gas mark 6).
Place the cream cheese, sugar and flour in an electric mixer and beat until creamy and well combined. Add the eggs and yolk one at a time, then beat in the sour cream, vanilla extract, lemon zest and juice. Beat for 2-3mins or until the mixture is light and fluffy.
Spoon the mixture onto the cheesecake base and smooth the top. Bake for 10mins, then reduce the heat to 110°C (gas mark 1/2) and bake for a further 25 mins or until just set in the middle. Turn off the oven and allow the cheesecake to cool inside. Combine the topping ingredients and spread over the top of the cheesecake. Refrigerate for at least 6 hours. To serve, cut the cheesecake into slices, sprinkle with sliced strawberries and dust with icing sugar, if desired.
This cheesecake needs to be chilled well so, if you can, make it a day ahead. For a different flavour, try using Italian amaretti (almond-flavoured) biscuits for the base.
This originally appeared on House & Garden UK.