New York Cheesecake

INGREDIENTS

Base
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 caster sugar
3 eggs
3/4 cup sour cream
1/4 cup lemon juice

Topping
1 cup sour cream
2 tblsp caster sugar
2 tsp lemon juice

METHOD

Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix until combined. Press biscuit mixture over the base and up sides of a 24cm springform cake tin. Refrigerate for 30 minutes.

Filling
Beat cream cheese, lemon and orange rind and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add sour cream and lemon juice and mix well.

Pour mixture over biscuit base. Bake at 180 degrees celsius for 1 hour and 15 minutes. Remove from oven and cool for 15 minutes.

Topping
Combine sour cream sugar and lemon juice together and spread over cheesecake. Return to oven for a further 20 minutes. Turn off heat and allow cheesecake to cool in the oven. Refrigerate for three hours or overnight.

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