New York Style Cheesecake

Ingredients

• 1½ cups cream cheese 
• ¼ cup melted butter + for brushing
• 1½ cups powdered digestive biscuits 
• 3 eggs
• 1 cup castor sugar
• ½ lemon
• ½ teaspoon lemon juice
• 1 cup sour cream
• 2 tablespoons cornflour
• 1½ tablespoons refined flour (maida) 
• 1 teaspoon vanilla essence
• Strawberry compote to serve
• Fresh mint leaves for garnish

Method

1. Preheat oven to 160° C.
2. Brush melted butter on the base and sides of a 6” round cake tin.
3. Take powdered biscuits in a bowl, add melted butter and mix well. Transfer this into the prepared cake tin, press it with the back of a spoon and level the top. Place it in the refrigerator for 10-15 minutes.
4. Meanwhile, break eggs into another bowl and lightly whisk them. 
5. Put cream cheese in a large bowl and beat it with an electric beater till it turns light.
6. Add castor sugar and zest the lemon into the bowl, Add lemon juice and continue to beat till the sugar dissolves. 
7. Add sour cream and continue to beat till well combined. 
8. Sift cornflour and refined flour directly into the bowl and beat well. 
9. Add eggs mixture and vanilla essence and gently fold in till well combined. 
10. Bring the biscuit lined cake tin out of the refrigerator and pour this mixture into it till ¾ full. Tap it a few times to remove any air bubbles.
11. Place the cake tin on a baking tray, cover with an aluminum foil and pour some hot water in the baking tray. Place this in the preheated oven and bake for 1 hour. 
12. Bring the cake tin out of the oven and allow to cool down to room temperature. Once cooled, place it in the refrigerator for 2-3 hours or till chilled completely.
13. De-mould the cheesecake, spread the strawberry compote on top and garnish with mint leaves. Cut and serve.