New York cheesecake

Increase the oven temperature to fan 200°C/conventional 240°C/gas 9. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until it's creamy, about 2 minutes.

With the mixer still on low, gradually add the caster sugar, then the plain flour and a pinch of salt. Make sure to scrape down the sides of the bowl and the paddle at least twice to ensure everything is well combined.

Swap the paddle attachment for the whisk. Add the vanilla, lemon zest, and lemon juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice after each addition.

Stir the 284ml carton of sour cream until smooth, then measure out 200ml/7fl oz (just over 3⁄4 of the carton). With the mixer on low speed, add the measured sour cream, reserving the rest for the topping. Whisk just until everything is blended; avoid over-beating, as you want the batter to be smooth, light, and somewhat airy.

Brush the sides of the springform tin with melted butter and place it on a baking sheet. Pour in the filling; if you see any small lumps, gently sink them with a knife to ensure the top is as smooth as possible.

Bake for 10 minutes. Then, reduce the oven temperature to fan 90°C/conventional 110°C/gas 1⁄4 and continue baking for another 25 minutes. When you gently shake the tin, the center of the filling should still have a slight wobble.

Turn off the oven and open the door a crack for a cheesecake with a creamy center, or leave it closed if you prefer a drier texture. Let it cool in the oven for 2 hours. Don't worry if the cheesecake develops a slight crack on top as it cools.