Classic New York Cheesecake

Crush the cookies into fine crumbs—use a blender or place them in a bag and crush with a rolling pin. Melt the butter and mix with the crumbs until you have an even texture. Press this into your pan, firmly patting down the base and creating a slight edge around the sides. Chill in the fridge for 15–20 minutes.

Take your cream cheese at room temperature and beat it with powdered sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition (just mix gently—don't whip it into a foam). Pour in the cream, add vanilla and a pinch of salt, then fold everything together carefully.

Heat your oven to 160°C (320°F). Pour the filling onto your chilled crust. If you want to prevent cracks, place the pan inside a larger roasting pan and add hot water to come about 2–3 cm (¾–1 inch) up the sides—this water bath does wonders. Bake for 60–75 minutes: the edges should be set while the center still has the tiniest jiggle.

Turn off the oven, crack the door open, and leave the cheesecake inside for an hour. Let it cool to room temperature, then refrigerate for at least 4–6 hours—overnight is ideal.