New York Cheesecake

Directions

1. Preheat the oven to 150℃ with a fan;
2. Grind the graham cracker into crumbs using a blender and mix them with the walnuts and sugar;
3. Melt the butter, add it to the crumbs, and stir until evenly combined;
4. Pour the crumbs into a springform pan lined with baking paper and press them into the bottom until they form a crust;
5. Bake the crust for 10 minutes, then cool;
6. Increase the oven temperature to 185℃ with a fan;
7. In a deep vessel, beat the cream until light and fluffy, and add sugar a little at a time;
8. Beat in the cornstarch, vanilla, and lemon zest;
9. Beat in the eggs one at a time, at a lower speed;
10. Still on low speed, beat in the sour cream;
11. Grease the sides of the springform and stick baking paper;
12. Pour the mixture over the crust and level. Tap lightly to release any air bubbles;
13. Bake the cheesecake for 10 minutes at 185℃, and then reduce the oven temperature to 85℃ and bake for 25 more minutes;
14. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes;
15. While the cheesecake is baking, prepare the sour cream layer.
16. Stir the 200 g  of sour cream with the 2 Tbsp of sugar and lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven;
17. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, and then chill the cheesecake for at least 6 hours. The cheesecake will keep, refrigerated, for up to 4 days;
18. Cut with a sharp, clean knife. Garnish as desired with berries.