New York cheesecake

Ingredients
400g pkt plain digestive biscuits
150g butter, melted
750g cream cheese, at room temperature
215g (1 cup) caster sugar
2 teaspoons finely grated lemon rind
2 teaspoons vanilla extract
3 eggs
185ml (3/4 cup) thickened cream
60ml (1/4 cup) fresh lemon juice
Strawberry compote
2 x 250g punnets strawberries, washed, hulled, halved
250ml (1 cup) dessert wine or sparkling wine
2 tablespoons caster sugar
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Method
Step 1
To make the strawberry compote, stir the strawberry, wine and sugar in a saucepan over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 2 minutes or until the strawberry softens slightly. Set aside to cool completely.
Step 2
Preheat oven to 160°C. Line the base and side of a 23cm (base measurement) springform pan with non-stick baking paper. Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the pan. Use a straight-sided glass to spread and press the biscuit mixture over the base and side of pan, leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Step 3
Meanwhile, use an electric beater to beat the cream cheese, sugar, lemon rind and vanilla in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until combined. Beat in the cream and lemon juice.
Step 4
Pour the cream cheese mixture over the biscuit base. Place pan on a baking tray and bake for 50-60 minutes or until almost set in the centre. Turn off oven. Leave cheesecake in oven, with door ajar, for 2 hours or until cooled completely. Place in fridge overnight to chill. Top with the strawberry compote.