New York Style Baked Cheesecake

Ever since trying my first piece of proper New York Cheesecake at Junior's, I've been refining this no-fail recipe. It's creamy, decadent and a real treat.

Plus it freezes really well too. I've tested this recipe so many times I have lots of individually sliced pieces in my freezer, and I'm always amazed at how great it tastes after defrosting.

Ingredients

For the base:

• 145 g (5.1 oz) digestive biscuits about 10 digestives, crushed into fine crumbs
• 85 g (3 oz) unsalted butter melted
• 1 tbsp granulated or caster sugar
• 1/4 tsp salt

Cheesecake filling:

• 750 g (26.5 oz) Philadelphia cream cheese (full-fat)
• 250 g (8.8 oz) caster sugar
• 3 tbsp cornflour (cornstarch for USA)
• 1 tbsp vanilla extract
• 3 large eggs
• 1 egg yolk
• 160 ml (⅔ cup) double (heavy) cream
• You'll also need:
• 1 tbsp melted butter
• boiling water

Instructions

1. *Take the cream cheese, eggs and cream out of the fridge at least one hour before using* See Note 1

2. Preheat the oven to 160C/320F (fan)

3. Line the base of a 23cm (9 inch) springform cake tin with non-stick baking parchment.* See Note 2

4. Place the crushed biscuits in a bowl. Add the melted butter, sugar and salt and stir together to combine.

5. Spoon the mixture into the prepared cake tin, pressing it down flat with the back of a spoon.

Place in the oven to bake for 10 minutes.

6. Remove from the oven and leave to cool while you start on the filling. Leave the oven at 160C/320F (fan).

7. Place the cream cheese in the bowl of a stand-mixer and mix, using the paddle attachment for 1 minute on medium speed, until the cheese is loosened and creamy.

8. With the mixer still running, slowly pour in the sugar, then sprinkle in the cornflour.

9. Allow the mixture to combine, stopping the mixer and scraping down the sides of the bowl if needed.

10. With the mixer running, add in the vanilla extract, and then the eggs and egg yolk, one-at-a-time. Allow each egg to be incorporated before adding the next.

11. Now add in the cream and mix until combined (scraping down the sides again if needed). Turn off the mixer.

12. Brush the sides of the cake tin with melted butter.

13. Place the cake tin on top of two crossed-over layers of foil (we're going to use this to wrap the tin before it goes in the oven).

14. Carefully pour in the cheesecake batter and level off with the back of a spoon.

15. Wrap the cake tin in the foil tightly, so the foil comes up the sides of the tin.

16. Place the cake tin in a roasting tray and place in the oven on the rack (bottom or middle rack).

17. Pour boiling water in the roasting tray, around the cake tin. You'll need about 1 inch of water. Ensure the water doesn't go above the foil, otherwise water may seep into the cake tin.

18. Place in the oven and bake for 55-65 minutes, until the edges are very light brown. The centre of the cheesecake should have a slight wobble if you gently shake the tin.

19. Remove from the oven and place on a wire rack. Run a knife around the sides of the tin, then allow the cheesecake to cool for 2 hours.

20. Transfer to the fridge, cover loosely with foil and chill for 6 hours (or overnight).

21. Remove from the fridge, remove the sides of the tin and use two large spatulas to carefully move the cheesecake to a plate or cake stand.

22. Serve as it is or topped with fruit compote or melted chocolate.