Best New York Cheesecake Recipe

Best New York Cheesecake Recipe

2018-11-18
5 Stars (4 Voters)
...
New York style cheesecake recipe - rich, creamy, delicate and super delicious cake. Making a cheesecake can be intimidated, but if you follow this recipe to you will learn how make the perfect New York cheesecake.
DIFFICULTY
Easy
YIELDS
12
PREP TIME
1½ Hours
WORK TIME
20 Minutes
RECIPE CUISINE
American
INGREDIENTS
    • 180g (6.5oz) biscuits
    • 55g (2oz) ground almonds
    • 1/3 cup (85g) melted butter
    • 3+1/8 cups (700g) cream cheese
    • 1 cup (200g) sugar
    • 1½ cups (350g) sour cream
    • ½ cup (120g) heavy cream
    • 4 eggs, room temperature 
    • 3½ tbsp cornstarch
    • 1 tbsp lemon juice
    • 1 tbsp lemon zest
    • 1 tsp vanilla extract
DIRECTIONS

1. preheat oven to 360F(180C). Prepare 9-inch (23cm) springform pan.

2.  To make the crust, process biscuits and ground almonds in food processor until fine, add melted butter and process again until combined. Press the biscuit mixture firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

3. Meanwhile make the filling, in a large mixing bowl beat the cream cheese on medium speed and add sugar gradually until fluffy. Add sour cream and heavy cream and beat on low speed. Beat in cornstarch and add eggs, 1 at the time, beating well after each addition until combined. Add vanilla, lemon zest and juice; beat just until combined (DO NOT OVERMIX!)

4. Brush the sides of the spring form tin with melted butter and pour the filling mixture. Tap few times to release air bubbles.

5. Place the tin (covered well with foil) into hot water bath and bake 30 min at 180c/360f, after 30 min Reduce oven temperature to 150c/300f for 30 min more. Turn off the oven and leave the door closed for 1 hour. Let the cake cool in room temperature for 1-2 hours and refrigerate until completely cold before serving at least 6 hours.

6. Gently release the cake from spring form, slice the cake with sharp knife deep in warm water (for clean slices).

Notes:

  • Use only room temperature ingredients.
  • Don’t open the oven at any stage (not even an hour after you finish baking).
  • Don’t over mix the batter!
COMMENTS (2)
  • J
    Jane
    6/19/2020

    I want to try your recipe, what kind of biscuit we can use for this recipe?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/19/2020

    graham crackers/digestive biscuit

    Reply
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