New York Cheesecake
Try this New York cheesecake recipe, or contribute your own.
Try this New York cheesecake recipe, or contribute your own.
- 2 tsp lemon juice
- 1 1/2 tsp vanilla extract
- 3 tbsp plain flour
- 1 1/2 tsp lemon juice
- 85 g butter plus extra for tin butter butt-err butter i
- 140 g digestive biscuits made into fine crumbs (add 2 extra biscuits if you like a thicker base)
- 1 tbsp sugar granulated or golden caster sugar shuh-ga ho …
- 900 g philadelphia cheese or other full-fat soft cheese
- 250 g golden caster sugar
- finely grated zest of 1 lemon (about 2 tsp) lemon with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 large eggs plus 1 yolk
- 284 ml carton soured cream
- 142 ml carton soured cream
- 1 tbsp golden caster sugar
- Carbohydrate 31.8126342038066 g
- Cholesterol 82.85 mg
- Fat 27.6003566666667 g
- Fiber 0.228590278718406 g
- Protein 5.46098618055781 g
- Saturated Fat 14.9764254166667 g
- Serving Size 1 1 Serving (119g)
- Sodium 308.508829861117 mg
- Sugar 31.5840439250882 g
- Trans Fat 3.77754941666667 g
- Calories 391 calories
Step-by-step
- Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
- Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
- With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Swap the paddle attachment for the whisk. Continue by adding 1 1/2 tsp vanilla extract, 2 tsp lemon zest and 1 1/2 tsp lemon juice.
- Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
- Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over 1/2 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.
- Bake for 10 minutes. Reduce oven temperature to 110C/ 90C fan/ gas 1/2 and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
- Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges.
- Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
My New York Cheesecake Adventure: A Baker's Tale
The aroma of baking cheesecake always fills my kitchen with warmth and happy memories. There's nothing quite like the smooth, creamy texture of a perfectly baked New York cheesecake, that rich, tangy flavor that dances on your tongue. Today, I'm sharing my recipe – a culmination of years of baking, experimenting, and, let's be honest, a few glorious, albeit slightly lopsided, attempts. This isn't just a recipe; it's a journey, a testament to the simple joys of creating something delicious from scratch.
I remember the first time I attempted a New York cheesecake. I was a young, newlywed, eager to impress my husband with my culinary skills. The recipe seemed simple enough, a straightforward list of ingredients and instructions. However, what the recipe didn't tell me was the patience and precision required. I learned the hard way that over-mixing the batter could result in a dense, rubbery texture, while under-baking could leave the center jiggly and unstable. Through trial and error (mostly error!), I discovered the subtle nuances of temperature control, the importance of letting the cheesecake cool gradually, and the magical touch of a perfectly balanced sour cream topping.
The process itself is a delightful dance between precise measurements and intuitive adjustments. Creating the buttery digestive biscuit crust is almost meditative, the rhythmic pressing of the crumbs into the pan a calming ritual. The preparation of the filling is where the real magic happens. The slow, deliberate blending of the cream cheese, sugar, and eggs, the gentle incorporation of vanilla and lemon zest, it's like crafting a delicate potion, each ingredient adding its own unique essence to the final masterpiece.
Baking the cheesecake is an exercise in patience. The long, slow bake at a low temperature allows the filling to set beautifully without cracking, resulting in that flawlessly smooth surface that’s the hallmark of a truly exceptional New York cheesecake. The anticipation as it sits in the oven, cooling slowly, is palpable. The aroma is intoxicating, a blend of buttery crust and creamy filling, promising a delightful indulgence.
After the lengthy baking and cooling process, the final flourish is the luscious sour cream topping. This isn't just a simple topping; it's a creamy, tangy embrace that elevates the cheesecake to new heights of deliciousness. It adds a subtle contrast to the richness of the filling, creating a delightful balance of flavors and textures.
The reward is undeniable. The first slice, the creamy, cool bite, the perfect harmony of sweet and tangy flavors, the delicate crumble of the crust—it's a sensory experience that transcends mere dessert. It's a moment of pure bliss, a testament to the dedication and artistry of baking. This New York cheesecake isn’t just a dessert; it’s a celebration, a symbol of patience, precision and the enduring joy of creating something beautiful and delicious.
More than just a recipe, it's a reminder that the most rewarding things in life often require patience and attention to detail. It’s a perfect dessert to share with loved ones, a sweet ending to a special meal, or simply a treat to savor on a quiet evening. So, take your time, enjoy the process, and savor every bite of this amazing New York cheesecake. It's more than worth the effort!
And remember, even if your first attempt isn't picture-perfect (mine certainly weren't!), the journey of baking is as important as the result. Each imperfect cheesecake is a lesson learned, a step closer to that perfect slice.
