- Start by making the base. Smash up the biscuits in a plastic bag or break down into crumbs and combine with the sugar and melted butter.
- Press the mixture into the base of a non-stick 23cm cake tin with a removable base and chill for an hour or two to set.
- Preheat the oven to 150 ?C. Process the cream cheese until soft. Add the sugar, vanilla, salt and continue to beat for 5 more minutes until light and creamy. Now beat in the eggs one by one until smooth. Finally beat in the lemon zest.
- Pour the batter into the cake tin and bake for 1-1 1/2 hours. If it begins to pick up too much colour, loosely cover the top with foil. It is done when it no longer wobbles in the middle.
- Once cooked, turn the oven off and open the door. Leave the cheesecake to cool in the oven for an hour or so. Once completely cool, cover the cheesecake and chill in the fridge overnight to set fully. Serve the next day.
- To make the berry compote, simply warm the berries with the sugar and vanilla in a medium saucepan. Taste and serve alongside a wedge of the super delicious cheesecake.
Recipe from Matt Tebbutt for Kenwood's Around the World in 80 plates.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Eat cheesecake like the New Yorkers do with this classic recipe. Serve with a drizzle of cream
For the base 200g Hobnob biscuits 45g granulated sugar 75g unsalted butter For the cheesecake 1kg cream cheese 200g caster sugar 1 tsp vanilla essence 1/2 tsp salt 4 free range eggs Finely grated zest of 1 lemon For the compote 400g frozen (or fresh) mixed berries 3 tsp caster sugar 1 split vanilla pod (optional)
Time: 15 minutes Serves: 10+ Nutrition: n/a