NEW YORK CHEESECAKE

SERVES 6-8 PREP 30 MINS + OVERNIGHT CHILLING COOK 1 HOUR

250g packet plain biscuits, roughly broken

125g butter, melted

500g cream cheese, chopped, at room temperature

2/ cup sour cream

3 ½ cup caster sugar finely grated zest and juice

1 lemon

2 eggs, lightly beaten mixed berries, whipped cream, to serve

1 Lightly grease a round 20cm springform pan (line base with foil, leaving an overhang, if liked).

2 In a food processor, pulse biscuits until fine crumbs. Add butter and pulse until mixture comes together. Press mixture firmly into the base and sides of pan. Chill for 30 mins. Preheat oven to slow, 150°C.

3 In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add sour cream, sugar and lemon, beating until combined. Beat in eggs one at a time until combined. Pour into base.

4 Bake for 50-60 mins until just set (it will be slightly wobbly in the centre). Turn off oven and cool completely in oven with door ajar slightly.

5 Chill cheesecake overnight. Serve in wedges with cream and berries.