Make this vanilla New York-style baked cheesecake, and enjoy its dense creamy texture.
Preheat the oven to Gas Mark 3, 170°C, fan 140°C. Line the base and sides of a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a sturdy baking tray.
To make the base, combine the ingredients in a bowl and press the mixture into the base, and slightly up the sides, of the cake tin. Chill for at least 30 minutes.
To make the cheese filling, mix the sugar and cornflour together to prevent lumps forming. Whisk the sugar mixture with the cream cheese, beating until well blended (this is easiest to do using a stand mixer or a hand-held electric beater and a large mixing bowl).
Add the eggs, one by one, beating with a wooden spoon, followed by the vanilla, lemon zest and sour cream, mixing until just smooth. Don’t overbeat at this stage or the cheesecake will be too airy (see expert tips below).
Carefully pour the mixture into the cake tin and bake on the middle shelf for 1 hour and 20 minutes, until the cheesecake is set at the edges, but still wobbles in the centre.
Turn off the oven, but leave the cheesecake inside it for an hour, keeping the door slightly open to help it cool.
To make the topping, mix together the sour cream, sugar and lemon juice and spread evenly over the top of the cheesecake. Allow to cool completely, and then chill for at least 4 hours, or overnight, before serving.
See more Dessert recipes