Easy New York Cheesecake

Instructions

• 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the cream cheese, sour cream, sugar, vanilla and seeds and salt and process until smooth. Add the eggs and process until just combined, scraping down the side occasionally.
• 2Pour the cheesecake mixture through a fine sieve into a large liquid measuring cup and stand for 30 minutes.
• 3To preheat the oven, insert the wire rack into position 6. Select Phase Cook and set the oven to Bake, Convection, 325°F, for 15 minutes and press Select to confirm. For Phase Cook 2, set the oven to Bake, No Fan, 300°F, for 1 hour 20 minutes and press Start twice to preheat. Meanwhile, continue to the next step.
• 4Line the base and side of a greased 9-inch round springform pan with parchment paper.
• 5To prepare the crumb base, in the clean processor bowl with the grey spindle and green S-blade™, add the graham crackers, sugar and salt and process until the mixture resembles fine crumbs. Add the butter and process until combined.
• 6Spread the crumb mixture evenly over the base of the prepared pan. Use a flat based jar or glass to press evenly.
• 7Once preheated, place the pan on the pizza pan and bake for 15 minutes, or until golden.
• 8When the oven signals, pour the cheesecake mixture over the crumb base and return to the oven. Bake for 1 hour and 20 minutes, or until just firm around the edge with a slight wobble in the center.
• 9Cool the cheesecake on a rack for 30 minutes, then refrigerate for at least 8 hours or overnight.
• 10Remove the cheesecake from the pan and cut into pieces. Serve with raspberries or fruit of your choice.