New York Style Cheesecake
This New York Style Cheesecake is decadently delicious and I promise you will want to make it over and over again. I feel like the queen of cheesecakes after making this one.
The one I made on Come Dine With Me was also one of the best cheesecakes I made. They didn’t show you all the clips but it was so good some of my fellow contestants even asked for seconds.
Although I love that one, I think this one is just as good.
New York Style Cheesecake
My hubby is really fussy about his cheesecake. He only has a couple of favourites so when he said he couldn’t get enough of this one that was a positive.
Cheesecakes sounds intimidating I know. But trust me it is fairly easy to make.
If I say that you must know I mean it. I am a home cook just like you.
It’s taken me forever to perfect simple things so when I say something is easy I mean it. As I have said in other posts I try and keep things simple.
If changing temperatures of an oven is going to give you a 1% lighter texture I would rather not change temperatures. For me it’s about making life easy.
I hate it when people that are not experts try to sound like an expert by complicating stuff. So many recipes say use one temperature and then lower the temperature.
Trust me baking this cheesecake at one slightly lower temperature works perfectly fine. Yes I am a rebel.
I don’t follow the norm. For me, life is complicated enough so I don’t want to cause chaos in the kitchen too.
If I want to bake a cake and eat it I want to be able to do it without any fuss or trying to act like a scientist. After all no chef at a Michelin star restaurant is going to look at my recipes or try, it’s mostly home cooks, like myself.
And trust me unless you have dreams of entering Masterchef you are not going to care about the subtle differences. Now let me tell you how to make this decadently delicious, uncomplicated cheesecake.
And yes, it is light, rich, creamy and melt in your mouth delicious. I have eaten other New York Style Cheesecakes so I know when it’s good.
Ingredients Required
For this cheesecake you will need tennis or digestive biscuits, butter, cream cheese, castor sugar, eggs, flour, fresh cream, sour cream and vanilla essence
How to make this cheesecake
Firstly you will process the biscuits into fine crumbs and mix in the melted butter. Pat it into the bottom of a loose bottom pan.
Then beat the cream cheese and add the other ingredients. Pour into the base and bake in a water bath
The cheesecake does need to be refrigerated overnight for best results. I know this requires a bit of patience but trust me it will be worth it.
I hope you love this recipe as much as we do. If you do try it please drop me a comment, always appreciated.
More recipes to try:
Delicious Baked White Chocolate Cheesecake
Delicious Mini Baked Lemon Cheesecake
New York Style Cheesecake
Ingredients
- 200 gram tennis biscuits
- 100 gram butter melted
- 500 gram full fat cream cheese room temperature
- 1/2 cup castor sugar
- 2 large eggs room temperature
- 1&1/2 teaspoon vanilla essence
- 2 tablespoon cake flour
- 1/2 cup fresh cream
- 1/2 cup sour cream
Topping
- 1/2 cup sour cream
- 2 tablespoon powdered sugar
- 1 teaspoon lemon juice
- 1/2 cup whipping cream
Instructions
- Preheat oven to 160 degrees celsius. Grease a 20cm lose bottom pan, wrap the outside of the pan with some foil
- Place the biscuits in a food processor and process until it resembles crumbs. You can also use a ziplock bag and a rolling pin to crumb the biscuits. Mix in the melted butter
- Place the crumbs at the base of the baking pan. Press it down with the back of a measuring cup until smooth and flat. Set aside
- In a large bowl mix the cream cheese until smooth. Add the castor sugar and mix until well combined
- Add the eggs and combine well. Add the vanilla essence and flour and beat until just combined
- Beat in the fresh cream and sour cream. Beat until combined. Do not overman. You should have a smooth, silky batter
- Pour into the biscuit base, tap it down just a couple of times to release any air. Place it in a larger rectangular baking pan and pour some hot water into the pan. It should be at least half way up the cheesecake pan
- Place the baking pans in the middle rack of the oven and bake for 55 minutes. The cheesecake will start to form little brown spots and will still be a little jiggly in the centre
- Once baked turn off the oven, place a wooden spoon to keep the oven door slightly ajar and leave the cheesecake in for about 30 minutes
- After 30 minutes remove from the oven and allow to completely cool
Topping
- Mix the sour cream, 1 tablespoon powdered sugar and lemon juice together. Once the cheesecake is completely cool spread the mixture on top. Refrigerate the cheesecake overnight
- Whip the cream with 1 tablespoon icing sugar and decorate when serving. This step is optional
Notes
- Ensure that your cream cheese is at room temperature or it will be difficult to beat
- A full fat or medium fat cream cheese can work for this recipe. However, do not use a low fat version. Low fat cream cheese has a higher moisture content and I am not sure as to how your cheesecake will turn out. I think the recipe will need some adjustments if you do use it
- You can use digestive biscuits instead of tennis biscuits
- You have to be patient and refrigerate this cheesecake as difficult as it is. Once is sets overnight you can then leave it out to come to room temperature before serving
- The water bath helps the cheesecake bake slowly and evenly without browning the top
I love your recipes thank you so much. Do you think it would be nice with a Berry or passion fruit couli instead?