New York Cheesecake with Biscoff Base

A delicious and simple New York-style cheesecake recipe with a Biscoff base

Ingredients

200g Lotus Biscoff Biscuits

50g butter - melted

4x 250g Cream Cheese* - room temperature

1x 200g Sour Cream* - room temperature

4 eggs - room temperature

1 1/2 cups caster sugar, more to taste

1 tbsp corn flour (known as corn starch in the Americas)

1 tbsp vanilla bean paste

1 small lemon - zest and 1-2 tbsp juice, to taste

* works equally well with lactose-free cream cheese and sour cream

1/2 cup raspberries, blueberries or strawberries

It's important to start with all ingredients at room temperature to ensure a smooth consistency.
Preheat the oven to 180°C. Grease a 20cmx9cm round springform pan and line the base and sides with baking paper.
For the crust, bash the biscuits into reasonably fine crumbs. Combine with the melted butter. Dump into the pan and press firmly into a solid layer across the bottom. Bake at 180ºC for about 10 minutes or until the crust just starts to brown. Allow to cool a little before you pour in the filling.
Mix all the filling ingredients together until smooth.
Optional: Dice half of the fruit and fold into the mixture.
Pour the mixture on top of the crust.
Optional: Add the remaining fruit to decorate the top of the cake.
Return the pan to the oven and bake for 45 minutes until the cake is golden and puffy.
Turn off the oven, leave it closed and let it sit for an hour or two. Cooling slowly in the oven helps to prevent surface cracks and sagging in the middle.
After the oven cooling period, transfer the cheesecake to a wire rack to cool completely to room temperature.
Refrigerate for at least 4 hours, though overnight is recommended for the best set and flavour.
Serving suggestion: remove from the fridge 30 minutes before serving to take the chill off.