New York Cheesecake

Preheat the oven to 170°C. Line the bottom of a 24 cm round springform pan with parchment paper and butter the sides to prevent sticking.

Finely crush the cookies using a blender or rolling pin. Add a pinch of salt and melted butter. mix until you get a moist crumb that holds together when pressed.

Press the mixture firmly into the pan, forming a low edge. Bake the crust for 10 minutes, until set and beginning to turn golden. Let cool slightly outside the oven.

Reduce the oven temperature to 160°C. Beat room-temperature cream cheese with sugar just until smooth, do not overmix to avoid incorporating excess air.

Briefly beat in vanilla extract and grated lemon zest. Add a splash of lemon juice and stir.

Add sifted all-purpose flour. Then, add eggs one at a time, beating gently after each until just incorporated. Finally, gently fold in the sour cream with a spatula for a smooth, silky mixture.

Pour the creamy filling over the pre-baked crust. Gently tap the pan on the counter several times to release air bubbles.

Bake for 50-60 minutes at 160°C, until the center is set but still slightly wobbly when shaken. The surface should not be liquid, but also not completely firm.

After baking, run a thin knife around the edge between the crust and the pan to prevent shrinking and cracking while cooling. Turn off the oven, crack the door open, and let it cool inside for about 1 hour.

Once partially cooled, let the cheesecake come to room temperature, then refrigerate for at least 4 hours, ideally overnight, to set the filling and achieve a silky texture.

Before serving, carefully release the cheesecake from the pan. For smooth, clean slices, use a sharp knife dipped in hot water and wipe dry before each cut.

Garnish the cheesecake with fresh raspberries and mint leaves or other fruit as desired. Serve well chilled.