New York Cheesecake
By Groceree
Also known as NY Cheesecake · New York-Style Cheesecake
A tall, dense, velvety cheesecake of full-fat cream cheese, soured cream and eggs on a buttery digestive biscuit base, baked slowly in a water bath so it barely cracks. Rich, tangy and made the day before.
Last updated
- Servings
- 12 servings
- Prep
- 30 min
- Cook
- 1 h 30 min
- Total
- 14 h
Ingredients
Base
digestive biscuits200 g
butter80 g
caster sugar1 tbsp
Filling
full-fat cream cheese900 g- caster sugar250 g
plain flour3 tbsp
eggs4- egg yolks1
soured cream200 g
vanilla extract2 tsp
lemons1
Instructions
Base
- 01
Take the , and out of the fridge 2 hours ahead. Heat the oven to 180°C. Wrap the outside of a 23 cm springform tin tightly in two layers of foil.
- 02
Crush the to fine crumbs and melt the . Mix the crumbs with the melted and , press into the bottom of the tin, and bake for 10 minutes. Turn the oven down to 160°C.
Filling and baking
- 03
Beat the room-temperature on low speed until smooth, then beat in the and .
- 04
Add the room-temperature and the one at a time on low speed, then the , and the finely grated zest of the . Do not beat in air.
- 05
Pour over the and stand the tin in a roasting tin with hot water halfway up.
- 06
Bake for 70 to 80 minutes until set at the edges with a slight wobble in the centre.
- 07
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 08
Lift the tin out of the water bath, remove the foil and run a thin knife around the edge. Cool completely, then chill overnight, at least 8 hours, before slicing with a hot knife.
Notes
- Everything must be at room temperature, or the filling turns lumpy.
- Mix on low speed — air bubbles make it rise and crack.
- Cooling slowly in the oven is the other secret to a smooth, uncracked top.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 9 g
- Carbs
- 36 g
- Fat
- 38 g
Estimated from the ingredients.
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