Ingredients
Method
New York cheesecake
1.Lightly grease a 20cm springform pan (line base with foil, leaving an overhang if desired).
2.In a large bowl, combine biscuit crumbs and butter, mixing well. Press mixture firmly into the base and sides of prepared pan (see Notes). Chill for 30 minutes.
3.Meanwhile, preheat oven to slow, 150°C.
4.In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add sour cream, sugar, rind and juice, beating until combined.
5.Beat eggs in one at a time until combined. Pour into prepared crust.
6.Bake for 50-60 minutes until just set (it will be slightly wobbly in the centre). Cool in a turned-off oven with the door ajar.
7.Chill cheesecake overnight. Serve in wedges with cream and strawberries.
Crush biscuits in a food processor, or place in a plastic bag, remove air, seal and crush with a rolling pin. Use a flat-bottomed glass to press crumbs into pan. This gives an even, firm crust.
Note