New York Cheesecake

This is the cheesecake that I made for my birthday earlier this year.  The recipe is from Delicious 5 of the Best by Valli Little, and has a very creamy filling and a sprinkling of cocoa powder on the top surface of the cake.

Ingredients (to serve 10-12)

200g nice biscuits
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs
3 egg yolks
3 teaspoons vanilla extract
30ml lemon juice
300ml sour cream
good-quality cocoa powder, to dust

Instructions

1. Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit / gas mark 4.
2. Grease a 23cm round springform pan.  Place 2 layers of aluminium foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
3. Crush the biscuits in a food processor.  Combine the melted butter with the biscuit crumbs and press into the base of the pan.
4. Put the cream cheese, 170g of the caster sugar, eggs, egg yolks, 2 teaspoons of the vanilla extract and the lemon juice in a food processor.  Process until smooth, then pour over the biscuit base.  Place the cheesecake in a large roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan.  Bake in the oven for 1 hour.
5. Beat together the sour cream, the remaining sugar and vanilla and pour over the cake.  Return to the oven for a further 10 minutes.  Remove from the oven and set aside in the pan to cool, then refrigerate for 4 hours.  Serve dusted with cocoa powder.