New York cheesecake
Dense, tall baked cream cheese cake on a biscuit base
New York cheesecake is the tall, dense, rich slice served in Manhattan delis and Brooklyn bakeries since the 1920s, made with cream cheese and a little soured cream rather than the curd cheese of European cakes. It is smooth and heavy, with a slight tang and a thin biscuit base, and is usually eaten plain or with strawberries. Chef's tip: have every ingredient at room temperature and beat on low speed; cold cheese makes lumps and fast beating whips in air, which cracks the top.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the base
- 7 oz digestive biscuitscrushed
- 2 ⅞ oz buttermelted
- 1 tbsp sugar
For the filling
- 2 lb full-fat cream cheeseat room temperature
- 9 oz sugar
- 3 tbsp plain flour
- 4 eggsat room temperature
- 1 egg yolk
- ¾ cup soured cream
- 2 tsp vanilla extract
- 1 tsp lemon zest
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Wrap the outside of a 23 cm springform tin in a double layer of foil. Mix the 7 oz digestive biscuits, 2 ⅞ oz butter and 1 tbsp sugar, press firmly into the base and bake 10 minutes. Turn the oven to 325°F (275°F fan).
15 minStep 2: Beat the 2 lb full-fat cream cheese on low speed for 2 minutes until smooth, then beat in the 9 oz sugar and 3 tbsp plain flour.
4 minStep 3: Beat in the 4 eggs and 1 egg yolk one at a time on low, scraping down the bowl, then the ¾ cup soured cream, 2 tsp vanilla extract and 1 tsp lemon zest. Stop as soon as it is smooth.
5 minStep 4: Pour onto the base, stand the tin in a roasting tin and pour in hot water to come 2 cm up the sides.
3 minStep 5: Bake for 70–80 minutes, until the edges are set and slightly puffed and the centre 8 cm still wobbles when you nudge the tin.
80 minStep 6: Turn off the oven, open the door a crack and leave the cake inside for 1 hour. A common mistake is moving it straight into the cold, which makes the top crack.
60 minStep 7: Run a knife around the edge, cool fully, then chill overnight before unclipping and slicing with a hot, dry knife.
480 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 36 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new York cheesecake take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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