The Perfect Baked New York Cheesecake

Master this dessert favourite (RECIPE BELOW), from the creamy filling to the crunchy biscuit base, with our foolproof recipe and handy tips. It’s a perfect choice for your Easter menu and other special occasions.

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The Perfect Baked New York Cheesecake
Serves 16 Prep: 20 mins (+ 31/2 hours chilling & 2 hours cooling time) Cooking 1 hour

250g digestive biscuits
150g butter, melted
500g cream cheese, at room temperature
3/4 cup (165g) caster sugar
2 tbs plain flour
1 tsp vanilla bean paste
1 tsp lemon rind, finely grated
1 tbs lemon juice
2 Coles Australian Free Range Eggs
300g sour cream

1. Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) springform pan.
2. Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
3. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
4. Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before serving.