New York baked cheesecake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1BaseCrush the biscuits to fine crumbs, mix with the melted butter and press firmly into the bottom of a 23 cm springform tin. Bake at 180 °C / 350 °F for 10 minutes and cool. Wrap the outside of the tin in two layers of foil.
2. 2FillingBeat the cream cheese on low speed until smooth — no lumps, no air. Add sugar, flour, vanilla, zest and salt and beat until just combined. Add the eggs one at a time on low, then the sour cream. Scrape the bowl often; over-beating adds air, and air cracks.
3. 3Water bathPour the filling onto the base. Sit the tin in a roasting tray and pour in hot water to come halfway up. Bake at 160 °C / 320 °F for 70–80 minutes until the edges are set and the centre still wobbles like jelly when nudged.
4. 4Cool slowlyTurn the oven off, prop the door open with a spoon and leave the cake inside for 1 hour. Then cool to room temperature on the counter and refrigerate at least 6 hours, ideally overnight.
5. 5ServeRun a thin knife around the edge before releasing the tin. Cut with a hot, wiped knife. Plain, or with berries, or with a spoon of dulce de leche.