New York-style cheesecake

New York-style cheesecake Method 1. Preheat the oven to 175C/gas mark 4. Prepare an 8in, 2in-deep spring-form cake tin by greasing the sides and bottom with butter. Tear off a large sheet of aluminium foil and place the pan in the middle. Wrap the foil around the pan, scrunching it around the sides, to prevent seeping.

Place the graham crackers in a plastic bag and crush them with a rolling pin until they become very fine crumbs. Place into a bowl and mix in the melted butter until well combined. Press the mixture firmly and evenly into the bottom of the pan with the bottom of a glass. Place into the freezer to set.

Meanwhile, beat the cream cheese and the sugar together in a bowl with a rubber spatula until smooth. In another bowl, beat the yolks together with the vanilla extract. Add the yolks slowly to the cream cheese mixture, mixing well before adding more. Tip in the lemon juice and give it a few generous pinches of salt. Mix well and then add the sour cream. Mix until well combined.

Pour the batter into the cake tin and smooth out the top with a palette knife. Place the cake tin in a large, deep roasting tin and pour in enough boiled water to come up halfway up the sides of the cake tin.

Bake in the oven for 45 minutes, topping up the pan with more water if needed. Turn the oven off and leave the cake to cool in the oven for one hour (do not open the door).

Remove the cake from the oven and allow to cool to room temperature for another hour. Wrap in cling film and chill in the fridge for 15 minutes, or until set.

To serve, run a warmed knife around the sides of the cake tin and release the sides. Smooth the sides out with a knife. Spread the yucheong on top of the cake in a thin layer. Cut into slices with a hot knife, cleaning the knife in hot water and drying it in between slices. Serve immediately.