New York baked cheesecake

Take the cake and master the basics with this creamy baked version of a classic dessert.

• 250g packet plain sweet biscuits
• 125g butter, melted
• 2 x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon rind
• 3 eggs
• Frozen raspberries, thawed, to serve

Energy 1826kJ	Fat saturated 20.00g
Fat Total 32.00g	Carbohydrate sugars 19.00g
Carbohydrate Total 29.00g	Dietary Fibre -
Protein 7.00g	Cholesterol 138.00mg
Sodium 288.64mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.

2. Step 2

   Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.

3. Step 3

   Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.

Cooking class: Preparing the base: Pour the biscuit mixture into prepared pan. Press 1/3 of the mixture on the base and the remaining mixture up the sides of the pan, leaving a 2cm gap. Using the base of a glass, press over base and sides to firm the crumb.