New York cheesecake

Ingredients

250 g	Butter, melted
1 packet	Malt biscuits
275 g	Cream cheese, at room temperature
1 Tbsp	Flour
¾ cup	Caster sugar
3	Eggs, 1 whole egg and two separated
¼ cup	Lemon juice
1 cup	Sour cream (Main)
¼ cup	Caster sugar
1 to serve	Coconut cream
1 to serve	Berries

Directions

1. In a food processor, blitz the biscuits to a rough crumb and add the butter to combine.
2. Press the biscuit mixture into a well-greased springform tin and place into the freezer to harden.
3. Meanwhile, beat the cream cheese and sugar until fluffy, then add the flour, egg, egg yolks and sour cream. Lastly add the lemon juice. Preheat the oven to 150C.
4. In another mixing bowl, beat the whites to soft peaks, then gradually rain in the second quantity of caster sugar and beat until stiff and shiny.
5. Fold the egg whites into the cheese mixture, pour into the tin and bake for 1 to 1 1/2 hours. Cool and place in the refrigerator, preferably overnight.
6. To serve top with whipped cream and berries.