New York cheesecake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 12
- Dietary
- Pregnancy-friendlyVegetarian
New York cheesecake has a special place in the heart of the city. Toweringly tall, dense and creamy, free from fruity toppings, it's the purest version of a baked cheesecake. It's a simple recipe, though, made extra tangy with the addition of soured cream. It is reliant on a heart-stopping amount of cream cheese, so make sure you get a good one (and not a light one).
By Jayne Cross
Ingredients
- digestive biscuits: 150²µ/5½´Ç³ú digestive biscuits
- butter: 75²µ/2½´Ç³ú butter, plus extra for greasing
- cream cheese: 900g/2lb full-fat cream cheese
- caster sugar: 200g/7oz caster sugar
- soured cream: 200ml/7fl oz soured cream
- plain flour: 3 tbsp plain flour
- egg yolk: 3 free-range eggs, plus 1 egg yolk, lightly beaten
- vanilla extract: 2 tsp vanilla extract
Method
Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.
Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).
Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling.
Reduce the oven to 160C/315F/Gas 2.
In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again.
Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
Recipe tips
You can prevent a baked cheesecake from cracking on the top by allowing it to cool slowly in the oven.
