NY Style Cheesecake

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

Recipe by Anna BembryCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Baking time

45

minutes

Classic 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.
Cinnamon Maple Granola
A delicious alternative to your usual breakfast porridge.
Golden Yellow Corn Muffins
Complement your Thanksgiving menu with these pillowy soft and moist corn muffins. …
Perfect Roast Turkey
A perfectly juicy and aromatic roast turkey for every festive occasion.
Chocolate – Chocolate Birthday Cake
This is the birthday cake I made for my oldest daughter this …

If you think this recipe is worth a dime send it my way.

One-Time
Monthly
Yearly

Make a one-time donation to support my blog

Make a monthly donation to support my blog

Make a yearly donation to support my blog

Choose an amount from the list below:

$5.00
$15.00
$100.00
$5.00
$15.00
$100.00
$5.00
$15.00
$100.00

Or enter a custom amount – thank you!

$

Your contribution is appreciated.

Your contribution is appreciated.

Your contribution is appreciated.

Donate to Edesia’s CompendiumDonate to Edesia’s CompendiumDonate to Edesia’s Compendium

Shall we talk about it?