Take a trip to New York from your kitchen counter and enjoy a slice of the Big Apple with this authentic New York cheesecake recipe. This week we’ve found a classic American-style baked cheesecake recipe that is perfect for an easy dessert option.
Take a look at the ingredients you’ll need and the method you’ll need to follow.
Here’s what you’ll need…
¼ cup butter, plus extra for the tin
½ cup digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
1 tbsp sugar, granulated or golden caster
3 ¾ cups Philadelphia cheese, or other full-fat soft cheese
1 ¼ cups golden caster sugar
3 tbsp plain flour
1 ½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1 ½ tsp lemon juice
3 large eggs, plus 1 yolk
1 cup soured cream
½ cup soured cream
1 tbsp golden caster sugar
2 tsp lemon juice
Here’s what you’ll need to do…
1.Position an oven shelf in the middle of the oven.
2.Heat the oven to 180C/ 160C fan/ gas 4.
3.Line the base of a 23cm springform cake tin.
1.Melt ¼ cup butter in a medium pan.
2.Stir in ½ cup of digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
3.Press the mixture into the bottom of the pan and bake for 10 minutes.
4.Cool on a wire rack while preparing the filling.
1.Increase the oven temperature to fan 220C/ 200C fan/ gas 7.
2.In a tabletop mixer fitted with the paddle attachment beat 3 ¾ cups full-fat soft cheese at medium-low speed until creamy for about 2 minutes.
3.With the mixer on low, gradually add 1 ¼ golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
4.Swap the paddle attachment for the whisk.
5.Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice.
6.Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
7.Stir a 1cup of soured cream until smooth.
8.Continue on low speed as you add the soured cream until the batter is smooth, light and somewhat airy.
1.Brush the sides of the springform tin with melted butter and put it on a baking sheet.
2.Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible.
3.Bake for 10 minutes.
4.Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
5.Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture.
6.Let cool in the oven for 2 hours.
1.Combine ½ cup soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice
2.Spread over the cheesecake right to the edges.
3.Cover loosely with foil and refrigerate for at least 8 hours or overnight.
4.Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
5.Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.