Food & Wine
New York cheesecake
Bring a touch of the Big Apple into your home with this smooth and creamy authentic New York cheesecake recipe.
Ingredients:
Base
- 140g of digestive biscuits, crumbed
- 85g of butter, melted
- Extra butter
- 1 tablespoon of caster sugar
Filling
- 250g of caster sugar
- 3 300g packages of full-fat cream cheese
- 3 tablespoons of flour
- 1 ½ teaspoons of vanilla extract
- 2 teaspoons of grated lemon zest, fine
- 1 ½ teaspoons of lemon juice
- 284ml container of sour cream
- 3 eggs, 1 yolk
Topping
- 1 tablespoon of caster sugar
- 142ml container of sour cream
- 2 teaspoons of lemon juice.
Method:
- Preheat oven to 180°C and line a 23cm springform cake pan.
- To make the base, in a medium saucepan, melt butter and add crumbed biscuits and sugar. Stir.
- Press into base of springform pan and bake for 10 minutes.
- To make the filling,raise oven temperature to 200°C.
- Beat cheese at med-low speed with a paddle until cheese is creamy. Add sugar, some salt, and flour and mix together.
- Using a whisk, add vanilla, lemon juice and zest, and eggs and beat together. Add three quarters of of the filling’s sour cream and whisk together.
- After coating the sides of your springform pan with melted butter, place it on a baking sheet.
- Pour the filling and bake for 10 minutes. Reduce oven to 110°C and bake for an additional 25 minutes. Let cool in oven (door open for a smoother cake.)
- To make the topping,using all remaining sour cream, add sugar and lemon juice and mix. Spread over top of the cake.
- Cover loosely and refrigerate overnight.
- Remove from springform pan accordingly and serve.