New York Cheesecake

I love cheesecake, and I especially love New York cheesecake, which is a type of baked cheesecake that uses a lot of cream cheese to make it taste really rich and yummy. Here's a video of how to make it. Don't do what I did - it is best if the egg shells don't get blended into the mixture. We did get them all out, though, and even the best chefs make mistakes!

Here's what I did.
Ingredients
For the base
250g digestive biscuits
125g melted butter
Handful of oats

For the filling
750g cream cheese
220g caster sugar
35g plain flour
2 teaspoons orange zest
2 teaspoons lemon zest
1 teaspoon vanilla essence
4 eggs
185ml double cream

Method
1. Preheat the oven to 150C.
2. Use a little butter to grease the base and edges of a baking tin.
3. Use a food processor to smash up 250g digestive biscuits. My mummy says she used to do this by putting the biscuits in a plastic food bag, and smashing them with a rolling pin. My way is better, though!
4. Add a handful of oats. They give an extra texture and flavour.
5. Add the melted butter and mix until it all starts to stick together.
6. Press the mix into the bottom of the tin, and about 3/4 up the sides.
7. Put the tin in the fridge for now.
8. Use an electric mixer to mix the cream cheese, sugar, flour, vanilla essence, orange and lemon zests together in a bowl. Carefully add one egg at a time. Be careful with those shells!
9. Once it is all mixed together, add the cream and mix until it is just combined.
10. Take the base out of the fridge and pour the filling over.
11. If you have any filling left over, pour it into ramekins.
12. Put the base (and ramekins) into the oven. The cheesecake will take about 1hour 25minutes (ramekins take less time). Cook until the centre is just set.
13. Cool the cheesecake on a rack, then put into the fridge for at least three hours before serving.
14. When completely chilled, remove from the tin (it shrinks away from the edge slightly, making it easier) and enjoy!

Recipe adapted from 'I want to be a chef around the world' by Murdoch Books, which I got for my birthday recently.