New York Cheesecake

This New York Cheesecake Recipe is adapted from the BBC GoodFood.
I have changed the quantity or weight of some ingredients, knowing that it is not enough for a 23cm or 9 inches springform. 

Ingredients:
FOR THE CRUST

* 85ml butter melted, plus extra for tin
* 200g digestive biscuits , made into fine crumbs
* 1 tbsp sugar , granulated or golden caster


FOR THE CHEESECAKE FILLING

* 3 x 300g/11oz pack full fat soft cheese (Philadelphia is good)
* 250g golden caster sugar
* 3 tbsp plain flour
* 1½ tsp vanilla extract
* finely grated zest of 1 lemon (about 2 tsp)
* 1½ tsp lemon juice
* 3 large eggs , plus 1 yolk
* 284ml carton soured cream

FOR THE SOURED CREAM TOPPING

* 142ml carton soured cream
* 1 tbsp golden caster sugar
* 2 tsp lemon juice

Method:

1. Position the oven shelf in the middle and preheat the oven to fan 160C/conventional 180C/gas 4. 
2. Line the base of the springform with a baking/greasepaper. 
3. For the crust: Melt that butter, crushed the digestive biscuit and add some sugar. Make sure that they are all evenly moist. (TIP: They should not be to moist/wet because it will be quite hard to press the mixture.) I would recommend that the mixture is pressed by a glass with some water so that all the crust mixture will have a even height. Bake them for 8-10 minutes. Let it cool on the wire rack.
4. For the cheesecake filling: Oven temperature should be increased to fan 200C/conventional 240C/gas 9. Beat the soft cheese at low to medium speed for 2 minutes. Gradually add the sugar, then the flour and a pinch of salt with the mixer of low speed. Scrap down the sides of the bowl and the paddle twice. 
5. Use a whisk and continue to add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend. (TIP: don't over-beat). The batter should be smooth, light and somewhat airy. 
6. Brush the sides of the springform with butter. Pour the filling and smoothen it with a knife; bake for 10 minutes. Reduce the oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for another 25 minutes. Your cheesecake should be slightly wobbly after 25 minutes. Let it cool in the oven for two hours. Close the oven door if you prefer a drier texture. 
7. For sour cream topping: Combine the remaining 142ml of soured cream, sugar and lemon juice for topping. Smoothen it and close it with a foil and refrigerate it for at least 8 hours or overnight.  

After it's out from the oven after cooling. There is a little crack on it.

Tada!!! The end-product!!!

I hope you all will love this delicious New York Cheesecake! Adios!