New York cheesecake

Invert the base of a 24cm springform pan, line the base with a round of baking paper.

Using a food processor, process biscuits until fine crumbs form; transfer to a large bowl. Add butter; stir through until evenly combined. Press biscuit mixture over base and side of pan. Place pan on an oven tray and refrigerate for 30 minutes.

Preheat the oven to 160°C (140°C fan-forced).

Place cream cheese, orange and lemon rinds and the sugar in the bowl of an electric mixer fitted with the paddle attachment (do not whisk as it will aerate the mixture too much); mix until just smooth. Beat in eggs, one at a time, scraping down sides, then sour cream and lemon juice. Pour filling into pan.

Bake New York cheesecake for 1 hour or until just set; carefully remove from oven. Cool for 15 minutes.

SOUR CREAM TOPPING Stir ingredients in a medium bowl with a wooden spoon until smooth (don’t whisk as you don’t want to create bubbles).

Spread Sour Cream Topping over New York cheesecake; bake for a further 20 minutes. Turn oven off; cool cheesecake in oven with the door ajar. Refrigerate cold cheesecake for 3 hours or overnight before serving.