A thick, rich cake of cream cheese, egg and sugar on a base of crushed biscuits, baked low and slow until silky and without cracks. One of the richest cheesecakes there is, named after the city where it made its name.
New York cheesecake
Region: New York
New York cheesecake
Region: New York
Method
01
Make the base
Preheat the oven to 175 °C. Mix the biscuit crumbs with the melted butter and press firmly into the base of a springform tin of approx. 22 cm. Bake blind for 10 minutes, leave to cool. Lower the oven to 160 °C.
02
Beat the cream cheese
Beat the cream cheese with the sugar and flour on a low speed until smooth, without whisking in too much air (too much air causes cracks during baking).
03
Add the eggs
Add the eggs one at a time, beating just until incorporated after each. Stir in the soured cream, vanilla and lemon zest to a smooth, even batter.
04
Prepare the water bath
Wrap the outside of the springform tin tightly in two layers of aluminium foil to prevent leaks. Pour the batter onto the cooled base.
05
Bake
Put the tin in a larger baking dish and fill this with hot water to halfway up the side. Bake for 60–75 minutes until the edge is firm but the middle still wobbles slightly across a hand's width.
06
Cool slowly
Turn the oven off, leave the door ajar and leave the cheesecake in the cooling oven for 1 hour; that prevents cracks caused by a sudden drop in temperature.
07
Chill
Take out of the oven and the water bath, leave to cool completely and chill for at least 6 hours, preferably overnight.
08
Serve
Remove from the tin and cut into wedges with a warm, dry knife.
Tips & notes
A water bath and a slow cool-down in the switched-off oven are the two biggest secrets against cracks in the top. Don't beat the cream cheese for too long or too fast; too much whisked-in air expands during baking and then contracts again, which causes cracks. Keep the cheesecake covered in the fridge for a maximum of 4 days; it also freezes well.
Variations
- Finish with a red fruit coulis or fresh strawberries for a fresher presentation.
- Add 150 g of melted white chocolate to the batter for an even richer version.
Contains:
Gluten
Eggs
Milk
| Calories | 463 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fat | 36 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
