I cannot live in the shadow of New York’s skyscrapers and never prepare the City’s most famous dessert, right? My favourite recipe for the classic New York cheesecake has a rich and creamy vanilla topping and a very simple biscuit base. Enjoy the little taste of New York at your table.
New York Cheesecake
- 150g / 5½oz digestive biscuits or graham crackers
- 75g / 2½oz butter, plus extra for greasing
- 900g / 2lb full-fat cream cheese (for example Philadelphia)
- 200g / 7oz superfine sugar
- 200ml / 7fl oz sour cream
- 3 tbsp plain flour
- 3 free-range or organic eggs, plus 1 egg yolk, lightly beaten
- 2 tsp vanilla extract
Preheat the oven to 180C / 356F. Grease and line the base of a 24cm / 9in spring form 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 potato masher).
Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
Reduce the oven to 160C / 320F.
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 essence beating well between each addition (beat in 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 baked, 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.