New York cheesecake
- 115g butter, melted, plus extra for greasing
- 225g Asda Digestives
- 2 level tbsp demerara sugar
- 4 x 200g pots Asda Plain Soft Cheese (full fat)
- ¾ tsp Asda Extra Special Vanilla Extract, plus 1/4 tsp for the topping
- 1 unwaxed lemon, zest of
- 2 tbsp lemon juice
- 25g cornflour
- 225g caster sugar, plus 1 level tbsp for the topping
- 150ml soured cream, plus 300ml for the topping
- 3 large eggs, plus 1 extra yolk
- Fruit, to serve (optional)
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 24cm, loose-based cake tin with butter and line the base with baking paper. Stand on a baking tray. Make the biscuits into crumbs in a processor or crush in a freezer bag with a rolling pin. Add the demerara sugar and butter and mix well. Spread over the base of the tin and press firmly with the back of a spoon. Bake for 10 minutes. Set aside.
Reduce the oven temperature to 160C/140C Fan/Gas 3. Put the soft cheese in a bowl with 3/4 tsp vanilla extract and the lemon zest and juice and stir until smooth. Add the cornflour, 225g caster sugar and 150ml soured cream. Stir until evenly mixed, scraping the sides of the bowl with a spatula halfway through. Lightly beat the eggs and yolk in another bowl, then add to the soft cheese mixture.
Stir the mixture until just evenly mixed, scraping the sides of the bowl with a spatula halfway through to incorporate all the mixture. Don't stir more than necessary – you need a smooth a consistency but without many air bubbles. Pour the mixture into the tin and level the top. Bake for 1 hour.
Mix 300ml soured cream with 1 level tbsp caster sugar and 1/4 tsp vanilla extract. Spread on top of the cake and cook for another 15 minutes. Turn off the oven but leave the cheesecake inside, with the door ajar, for another 30 minutes. Cool, then refrigerate until ready to serve. Top with fruit and serve the rest, if using, with the cheesecake.