Nigella Lawson New York Cheesecake

• For the base
• 250 g digestive biscuits
• 150 g butter, melted
• 3 tablespoons caster sugar
• For the filling
• 225 g caster sugar
• 2 tablespoons cornflour
• 750 g full fat soft cream cheese (like Philadelphia)
• 6 egg yolks
• 2 teaspoons vanilla extract
• 150 ml heavy cream
• 150 ml sour cream
• 1 lemon, zest of, grated
• 1/2 teaspoon salt
• 6 egg whites
• To serve
• icing sugar
• raspberries or blackberry

1. Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
2. Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
3. Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4. Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5. Scoop cheese onto base. Bake in a 170u0b0C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
6. Serve chilled, dusted with icing sugar and decorated with berries.

base, digestive biscuits, butter, caster sugar, filling, caster sugar, cornflour, cream cheese, egg yolks, vanilla, heavy cream, sour cream, lemon, salt, egg whites, icing sugar, raspberries

Taken from www.food.com/recipe/nigella-lawson-new-york-cheesecake-305015 (may not work)