New York Cheesecake

Steps

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1. 1
   Crush the digestive biscuits into fine crumbs using a food processor or by hand with a masher.
   ≈1:04
2. 2
   Cut butter into small cubes and melt it (microwave is fine), then pour into the crumbs and mix well.
   ≈1:40
3. 3
   Add the castor sugar and mix well. Pour the mixture into a springform pan lined with parchment paper, press down firmly to form the base, and refrigerate.
   ≈1:52
4. 4
   Place the room-temperature cream cheese in a mixer bowl and beat with a paddle attachment on low speed until smooth and softened.
   ≈3:00
5. 5
   Add the sugar and continue beating until fully combined. Pause 2–3 times to scrape down the sides and bottom of the bowl.
   ≈4:32
6. 6
   Sift the plain flour and add it, mixing on low speed.
   ≈4:52
7. 7
   Add the eggs and egg yolks one at a time on low speed, mixing gently after each addition to avoid incorporating too much air.
   ≈5:06
8. 8
   Fold in the sour cream, vanilla essence, and lemon juice, stirring gently until just combined.
   ≈5:22
9. 9
   Pour the cheesecake filling into the prepared pan and smooth the surface with a spatula.
   ≈5:50
10. 10
    Gently tap the pan on the counter to release air bubbles. Wrap the bottom of the pan with foil to prevent water from seeping in during the water bath.
    ≈6:10
11. 11
    Place the cheesecake pan inside a larger baking pan and add hot water to a depth of about 1 to 1.5 inches for a water bath. Bake at 160°C for 1 hour 15 minutes, until the edges are set and the center jiggles slightly when gently shaken.
    ≈6:28
12. 12
    If the top begins to brown too much during baking, cover with a baking sheet or foil. Once baked, keep in the oven and chill in the refrigerator for at least 30 minutes, ideally overnight, to allow flavors to deepen.
    ≈7:00
13. 13
    Remove the chilled cheesecake from the refrigerator. Serve while still cool but not ice-cold for the best taste. For a 9-inch pan, slice into 12 pieces.
    ≈7:24