Classic New York Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) springform pan and line the base with parchment paper.

2. 2

   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

3. 3

   Melt the unsalted butter in a small saucepan or microwave, then mix it thoroughly with the biscuit crumbs until evenly combined.

4. 4

   Press the biscuit mixture firmly into the base of the prepared pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

5. 5

   In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and mix until well combined.

6. 6

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

7. 7

   Mix in the sour cream and vanilla extract until the batter is smooth and well blended.

8. 8

   Pour the cream cheese filling over the cooled biscuit base and smooth the top with a spatula.

9. 9

   Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly wobbly.

10. 10

    Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.

11. 11

    Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.

12. 12

    Carefully remove the cheesecake from the pan, slice, and enjoy your Classic New York Cheesecake.