New York–style cheesecake relies upon heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice-baked.
250 gm Shortbread biscuits
125 gm melted butter
500 gm Cream Cheese
175 gm sugar
Zest and juice of 2 lemons
250 gm Creme Fraiche ( French Sour Cream )
Blend biscuits to crumbs, Add melted butter, (should feel like moist wet sand consistency) Push into the base of a greased tin or small tins to a depth of 1 cm thick.
Blend in a blender or preferably a thermo mix, the cream cheese, sugar, zest and juice to soften, add the eggs one at a time, blend, then add the creme fraiche and blend.
Pour on top of the biscuit base and bake in a steam injected oven on 90 deg for 1 hour. or alternatively in a water bath inside a normal oven at 160 deg covered with foil.