About this recipe:This cheesecake is TO DIE FOR! It is exactly how a New York cheesecake should taste. Even though there is nothing low fat about it, it is incredibly light and very moreish, and is superb with a fresh raspberry coulis. For best results chill for at least 24 hours.
Preheat the oven to 180 C / Gas 4. Grease a 23cm springform cake tin, and place it on a larger baking tray.
Combine the ginger biscuit crumbs, sugar and melted butter. Press the mixture over the bottom and 2.5cm up the sides of the prepared tin. Cover and chill in the fridge.
Combine the cream cheese, sugar and flour in a large bowl and beat on medium speed for a couple of minutes, until smooth. Add the eggs one by one, beating between each addition. Add the cream, lemon zest and vanilla seeds, and beat until well combined. Pour this mixture over the base that you've had chilling in the fridge.
Bake for 15 minutes in the preheated oven, then lower the temperature to 120 C / Gas 1. Bake for 90 minutes, or until set and only the centre of the cheesecake looks slightly wobbly. Remove from oven and place on a wire rack to cool.
Meanwhile, mix together the soured cream, sugar and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or palette knife around the edge of the cake tin. (This helps to prevent cracking as it cools.)
Once fully cool, wrap in cling film and place in the fridge. Chill thoroughly, preferably for a full day.
For the coulis:
In a blender, combine the raspberries, liqueur and sugar. Blend on high speed until completely smooth. Serve alongside the cheesecake.
Do not beat on too high a speed otherwise it will fill with too much air and crack when cooling.