New York cheesecake

Preparing the cheesecake – 10 minutes

Preheat your oven to 150 degrees Celsius. Grease the springform cake tin and line it with baking parchment. Crumble the Lu Bastogne biscuits either by putting them in a Ziploc bag and smashing them with a rolling pin, or by using a blender.

Melt the butter in a small saucepan, add the biscuit crumbs and mix together.  Spread the butter and Bastogne mixture over the base of the springform tin. Press in firmly, making sure that there are no gaps visible.

Add the cream cheese, 4 eggs, icing sugar and flour to the bowl of the stand mixer and beat on high speed until smooth. Grate the zest from the lemon and add it to the mixture along with the lemon juice. Give the mixture a good stir.

Pour the cream cheese mixture over the biscuit base.

Finishing the cheesecake – 35 minutes + waiting time

Bake the cheesecake for around 30 to 35 minutes. Do not open the oven door while it is cooking, or the cheesecake may collapse. When the cheesecake is done, open the oven door slightly and allow it to cool a little before removing it and setting it aside to cool to room temperature. Refrigerate once it is at room temperature.

Serve with red fruits or blueberries, if desired. Enjoy!