New York Cheesecake

Thick, creamy cheesecake with a crisp biscuit base. With just a hint of lemon, New York Cheesecake is subtle in flavour but oh so indulgent! This delicious cheesecake will be a roaring success whenever you make it.

Course Dessert

Cuisine American

Keyword New York, Cheesecake

Prep Time 45 minutes

Cook Time 55 minutes

Cooling Time 10 hours

Total Time 1 hour 40 minutes

Servings 14

Calories 304 kcal

Author Curly

Ingredients

For the base

300 g digestive biscuits crushed into fine crumbs
115 g unsalted butter melted
1 tbsp caster sugar

For the filling

900 g full fat cream cheese
250 g caster sugar
3 tbsp plain flour
pinch of salt
1 ½ tsp vanilla extract
Finely grated zest of ½ lemon
1 ½ tsp lemon juice
3 large eggs
1 egg yolk
200 ml soured cream
15 g unsalted butter melted

For the topping

225 ml soured cream
1 tbsp caster sugar
1-2 tsp lemon juice

Instructions

Preheat the oven to 160ºC (fan or 180ºC non fan) and set a shelf to the middle. Line the base of a 9 inch (23cm) spring form cake tin with parchment paper.
Blitz 300g digestive biscuits into fine crumbs using a food processor. If you don't have a food processor, put the biscuits into a plastic bag and crush them with a rolling pin until quite fine
Melt 115g unsalted butter in a large bowl in the microwave
Stir in the crushed biscuits and 1 tbsp sugar until the biscuits are evenly coated
Press the biscuit mixture into the bottom of the tin using the back of a spoon or your hands making sure it is an even layer
Bake in the oven for 10 minutes and then allow to cool while you make the filling
Increase the oven temperature to 200ºC (fan or 240ºC non fan). In a mixer with a paddle attachment, beat 900g cream cheese at a medium-low speed for approximately 2 minutes until it is creamy
Reduce the mixer to a low speed and gradually add 250g sugar, 3 tbsp flour and a pinch of salt
Change the paddle to the whisk attachment. Add 1½ tsp vanilla extract, ½ lemon zested and 1½ tsp lemon juice to the cream cheese and mix
Whisk in 3 eggs and 1 egg yolk, one at a time making sure you scrape down the bowl
Add 200ml soured cream and mix on a low speed making sure you don't over beat. The mix should be light and smooth
Brush the sides of the spring form tin with 15g melted butter and put the tin on a baking sheet
Pour the filling into the tin wiggle the tin to help the filling settle flat. Bake for 10 minutes.
After 10 minutes, reduce oven temperature to 90ºC (fan or 110ºC non fan) and bake for 25 - 40 minutes. If you gently shake the tin, the filling should have a slight wobble. Check after 25 minutes and keep baking for a further 5 minutes until you have the slight wobble.
Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave the door closed if you prefer a drier texture. Let cool in the oven for 2 hours.
One the cheesecake is cooled, make the topping. Whisk 225ml soured cream, 1 tbsp sugar and 1 tsp lemon juice together in a jug
Pour over the cheesecake and spread out right to the edges
Cover loosely with foil and refrigerate for at least 8 hours or overnight
When serving, run a pallet knife around the sides of the tin to loosen any stuck edges before unlocking the side