I cannot live in the shadow of New York’s skyscrapers and never prepare the City’s most famous dessert, right? My favorite 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.
NY Style Cheesecake
Course: DessertsCuisine: AmericanDifficulty: Easy8
servings30
minutes45
minutesClassic New York cheesecake with a rich and creamy vanilla topping and a very simple biscuit base. Enjoy the little taste of New York at your table.
Ingredients
150 g / 5 1/2 oz graham crackers or Bahlsen butter biscuits
75 g / 2 1/2 butter, plus extra for greasing
900 g / 2lb full-fat cream cheese (e. g. Philadelphia)
200 g / 7 oz superfine sugar
200 ml / 7 fl oz sour cream
3 tablespoons plain flour
3 free-range or organic eggs, plus 1 egg yolk, lightly beaten
2 teaspoons vanilla extract
Method
- Preheat the oven to 355 F /180 C. Grease and line with parchment paper the base of a 24 cm / 9 in springform pan.
- 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 pan and spread in an even layer, then flatten, using 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 320 F / 160 C.
- 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 onto the biscuit base then bake for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with 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 springform.
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