I made Nigella's New York cheesecake which is of the baked variety and is divine! It does make an enormous one though and it's very rich hence the too many leftovers. It was very easy:
Base:
250g digestive biscuits, crushed to fine crumbs
150g unsalted butter, melted
3 tbsps caster sugar
24cm springform tin
Topping:
225g caster sugar
2 tbsps cornsflour
750g cream cheese
6 large eggs, separated
2 tsps vanilla extract
150ml double cream
150ml soured cream
1/2 tsp salt
zest of 1 lemon
icing sugar for dusting
fruit compote to serve if desired
Mix together the base ingredients and press into the base of the springform tin. Put into the fridge to set for 1/2 hour or so.
Preheat the oven to 170/gas 3. In a large bowl, mix together the sugar and the cornflour. Beat in the cream cheese, egg yolks and vanilla, either by hand or using an electric beater (use the latter). Slowly pour in both creams, beating constantly. Add the salt and lemon zest. Whisk the egg whites to stiff peak, then fold into the cheese mixture. Scoop onto the chilled base. Bake for 1 - 1 1/2 hours without opening the oven door. Turn off the heat and let the cake stand in the oven for 2 more hours. Then open the oven door and let it stand for another hour. Serve chilled, dusted with icing sugar.
Serves 12-14 (easily).