To create the perfect New York cheesecake, begin by preheating your oven to 160°C (320°F). For the base, combine 200g of digestive biscuits with 100g of melted unsalted butter, mixing until it resembles wet sand. Press this mixture firmly into the base of a springform tin and chill it in the fridge while you prepare the filling.

In a large mixing bowl, beat 900g of full-fat cream cheese until smooth. Gradually add 200g of caster sugar, followed by 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Include the zest of one lemon and a splash of vanilla extract for a hint of flavour. Finally, fold in 200ml of sour cream, which adds a delightful creaminess to the mixture.

Pour the filling over the chilled base and smooth the top with a spatula. To prevent cracking, place a shallow dish of water on the lower rack of the oven to create steam. Bake the cheesecake for about 50-60 minutes until the edges are set, but the centre remains slightly wobbly. Once cooked, turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool gradually.

After removing it from the oven, let it cool completely at room temperature before refrigerating for at least four hours, preferably overnight. This time allows the flavours to deepen and the texture to firm up. Serve chilled, optionally topped with a fresh berry compote or a drizzle of caramel for an indulgent finish. Enjoy your homemade New York cheesecake, which is sure to impress!