Classic New York Cheesecake

Preheat the oven to 175°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper.

Mix the digestive biscuit crumbs, melted butter, and salt in a bowl until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared pan (and slightly up the sides if desired). Use the bottom of a flat glass to compact it.

Bake the crust for 10 minutes at 175°C (350°F) until set and fragrant. Remove and let cool while preparing the filling.

Increase oven temperature to 230°C (450°F) briefly, or reduce to 160°C (320°F) for the main bake (see cooking steps below). Double-wrap the outside of the springform pan with heavy-duty aluminum foil to water-proof it for the water bath.

In a large bowl, beat the room temperature cream cheese and cornstarch on medium-low speed until creamy and smooth. Scrape down the bowl.

Add the sugar, sour cream, vanilla extract, and lemon zest. Mix on low speed until fully incorporated and smooth.

Add the eggs one at a time, mixing on the lowest speed just until each egg is incorporated. Stop immediately once the last egg disappears.

Pour the batter over the cooled crust. Place the foil-wrapped springform pan into the large roasting pan.

Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 160°C (320°F) for 60 to 75 minutes. The edges should be set, but the center should still wobble slightly like Jell-O.

Turn off the oven and crack the door open slightly (prop with a wooden spoon). Let the cheesecake cool inside the humid oven for 1 hour.

Remove from the water bath and run a thin knife around the edge to release it from the pan. Cool completely at room temperature, then refrigerate for at least 6 hours (preferably overnight).