New York Cheesecake

Heat the oven to 175 C. Mix graham crackers, sugar and butter, press firmly over the base of a 23 cm springform pan and bake for 10 minutes. Lower the oven to 160 C.

Beat cream cheese on low speed until smooth, scraping the bowl. Beat in sugar, all purpose flour, vanilla extract and lemon zest, then eggs one at a time and finally sour cream. Keep the mixer on low so you do not whip in air.

Wrap the outside of the pan in foil, pour cheesecake filling onto baked crust and set the pan in a roasting pan. Pour in hot water to come 2 cm up the sides. Bake until the edges are set and the centre still wobbles like jelly when nudged.

Turn off the oven, prop the door open and leave baked cheesecake inside for 1 hour. Run a knife around the edge, cool to room temperature, then chill uncovered for at least 6 hours.

Release the side of the pan and slice chilled cheesecake with a hot, dry knife, wiping it between cuts.