This classic New York Cheesecake recipe is a must have in any bakers recipe book.
A New York cheesecake recipe is one of those recipes that every baker should have under their belt. Its’ rich, creamy and dense texture makes it a rich and decadent cousin to the light and fluffy Japanese veriety. The New York cheesecake is easier to make as they don’t require a waterbath to bake. This produces a denser cake.
This classic New York cheesecake recipe is baked on a bed of crushed biscuits combined with melted butter to create a beautifully sweet crubley base. The filling is a combination of full fat cream cheese, double cream and sour cream which all help to keep the rilling rich and gloriously creamy.
To keep the cake from cracking, don’t open the door during baking. Once the cake has baked, keep the oven door closed and turn off the oven, let the cake cool like this in the oven for at least an hour before transferring to a wire rack to cool completely. Then refridgerate the cake for at least 12 hours to set before serving.
New York Cheesecake
- 150 g digestive biscuits
- 75 g butter
- 900 g full-fat cream cheese
- 200 g caster sugar
- 100 ml soured cream
- 100 ml double cream
- 3 tbsp plain flour
- 2 eggs lightly beaten
- 1 egg yolk lightly beaten
- 2 tsp vanilla extract
- Pre-heat your oven to 180C and line an 8″, tall cake tin with baking paper.
- Place the biscuits in a plastic bag and hit them with a rolling pin until they resemble fine bread crumbs.
- Melt the butter in a small saucepan on a low heat, add the biscuit crumbs and stir to combine.
- Press the butter and biscuit crumbs firmly into the base of the cake pan and bake in the oven for 10 minutes. Remove from the oven and leave to one side until cool.
- Reduce the oven temperature to 160C
- To prepare the filling, beat together using the paddle attachment of a stand alone mixer, the cream cheese and sugar until smooth and creamy.
- Add the double cream, sour cream and flour and beat again until combined.
- With the mixer still running, add the vanilla and the eggs, one at a time, beating well after each.
- Transfer this mixture to the cake pan and bake for 45 minutes. When ready the edges of the cake should be golden with the middle still pale and wobbly.
- Leave the cake in the oven to cool in the oven for 1 hour before removing from the tin and transfering to a wire cooling rack to cool completly.
- Once cool, pop in the fridge for at least 4 hours, over night is best then serve.
And there you have it, my classic New York cheesecake recipe. Don’t foget to tag @whatseatingmanchester in your social media post to show me your bakes!