New York cheesecake

Method

1. To make the base, whizz the biscuits in a food processor to fine crumbs, or put them in a sealed plastic food bag wrapped in a tea towel and bash with a rolling pin until crushed. Tip into a medium bowl and mix with the 25g sugar, the salt and melted butter (see Know-how). Press the mixture evenly into a greased 20cm loose-bottomed cake tin, then chill for at least 30 minutes or overnight.
2. Next, make the filling: using a wooden spoon or wire whisk, mix the cream cheese, sugar and 200ml of the soured cream together in a medium bowl until smooth – don’t overbeat. Gently beat in the eggs, one at a time, then add the vanilla. Using a metal spoon, fold in the flour to form a smooth batter.
3. Preheat the oven to 180°C/fan 160°C/gas 4. Remove the tin from the fridge and spoon the filling over the base. Put the tin on a baking sheet and bake for 45-60 minutes until the top is golden, set at the edges but still a bit wobbly in the middle. Leave to cool completely in the tin. When cool, transfer to the fridge to set for at least 3 hours or overnight.
4. To serve, spread the remaining soured cream over the cheesecake in a thin, even layer.