American · Dessert
New York cheesecake
The ultimate creamy New York-style cheesecake with a graham cracker crust and tangy sour cream topping. This rich and velvety dessert requires overnight chilling but delivers restaurant-quality results.
The Method
Instructions
First things first, position your oven shelf right in the middle of the oven to ensure even cooking. Go ahead and preheat your oven to fan 160C , or if you're using a conventional oven, set it to 180C , or gas mark 4 . While the oven is warming up, take a 23cm springform cake tin and line the base with a piece of parchment paper. This will help your cheesecake come out easily later on.
Now, let's get started on the crust. Melt the butter gently in a medium sized pan over low heat until it's just liquid, no need to brown it. Once melted, stir in the biscuit crumbs and sugar, making sure every crumb is nicely coated with that buttery goodness. You want the mixture to be evenly moistened so it'll pack together well. Pour this mixture into your prepared tin and press it down firmly to create an even, compact base. Use the back of a spoon or the bottom of a glass for this step. Pop the tin into the oven and bake the crust for about 10 minutes . Once it's done, take it out and let it cool on a wire rack while you move on to the filling.
For the filling, turn the oven temperature up to fan 200C , or 240C conventional , or gas mark 9 . Grab your tabletop mixer fitted with the paddle attachment, and toss in the soft cream cheese. Beat it at medium low speed until it's smooth and creamy, which should take about 2 minutes . This step is key to getting that silky texture. Then, with the mixer still running on low, slowly add the sugar, followed by the flour and a pinch of salt. Don't worry if it looks a bit messy at first; just be sure to scrape down the sides of the bowl and the paddle attachment a couple of times to keep everything well mixed.
Next, swap out the paddle for the whisk attachment. Add the vanilla extract, lemon zest, and lemon juice into the bowl, stirring gently. Now, whisk in the eggs and egg yolk one at a time. Between additions, take a moment to scrape down the bowl and whisk so everything combines beautifully. It can be tempting to rush this part, but trust me, taking the time here really improves the texture.
Give your soured cream carton a good stir so it's smooth. Measure out about 200ml, which is just over three quarters of the carton, and keep the rest aside for later. Add the measured soured cream to the mixer on low speed, blending just until everything is combined. Be careful not to over beat here; you want the batter to be smooth, light, and just a bit airy. That's going to give your cheesecake that perfect creamy softness.
Before pouring in the filling, brush the sides of your springform tin with some melted butter. This helps the cheesecake release easily after baking. Place the tin on a baking sheet to catch any drips, then pour in the filling. If you spot any lumps, gently smooth them out or press them down with a knife so the surface is as even as possible. This will help the cheesecake bake evenly and look beautiful when it's done. Pop it into the oven and bake at the higher temperature for 10 minutes .
After those 10 minutes, turn the oven down to a very gentle fan 90C , or 110C conventional , or gas mark 1/4 , and keep baking for another 25 minutes . When you gently shake the tin, the filling should still have a slight wobble in the center , that's the secret to a creamy cheesecake. Now, turn off the oven. If you like your cheesecake creamy in the middle, open the oven door slightly and let it cool inside for about 2 hours . If you prefer a firmer, drier texture, leave the oven door closed and let it cool slowly. It's normal if a little crack appears on top as it cools; that just adds character.
While the cheesecake is cooling, mix together the reserved soured cream, the remaining 142ml carton, sugar, and lemon juice to make a tangy, creamy topping. Once your cheesecake has cooled, spread this lovely topping all the way to the edges for that perfect finishing touch. Cover the cheesecake loosely with foil and pop it in the fridge for at least 8 hours , or better yet, overnight. This resting time lets all those flavors meld together and sets the cheesecake beautifully.
When you're ready to serve, run a round bladed knife gently around the edges of the springform tin to loosen any bits that might have stuck during baking. Unlock the side of the tin and carefully slide the cheesecake off the bottom onto a serving plate. Then, peel the parchment paper away from underneath. Take a moment to admire your beautiful creation before cutting into it , it's definitely worth the wait!
Now, let's get started on the crust. Melt the butter gently in a medium sized pan over low heat until it's just liquid, no need to brown it. Once melted, stir in the biscuit crumbs and sugar, making sure every crumb is nicely coated with that buttery goodness. You want the mixture to be evenly moistened so it'll pack together well. Pour this mixture into your prepared tin and press it down firmly to create an even, compact base. Use the back of a spoon or the bottom of a glass for this step. Pop the tin into the oven and bake the crust for about 10 minutes . Once it's done, take it out and let it cool on a wire rack while you move on to the filling.
For the filling, turn the oven temperature up to fan 200C , or 240C conventional , or gas mark 9 . Grab your tabletop mixer fitted with the paddle attachment, and toss in the soft cream cheese. Beat it at medium low speed until it's smooth and creamy, which should take about 2 minutes . This step is key to getting that silky texture. Then, with the mixer still running on low, slowly add the sugar, followed by the flour and a pinch of salt. Don't worry if it looks a bit messy at first; just be sure to scrape down the sides of the bowl and the paddle attachment a couple of times to keep everything well mixed.
Next, swap out the paddle for the whisk attachment. Add the vanilla extract, lemon zest, and lemon juice into the bowl, stirring gently. Now, whisk in the eggs and egg yolk one at a time. Between additions, take a moment to scrape down the bowl and whisk so everything combines beautifully. It can be tempting to rush this part, but trust me, taking the time here really improves the texture.
Give your soured cream carton a good stir so it's smooth. Measure out about 200ml, which is just over three quarters of the carton, and keep the rest aside for later. Add the measured soured cream to the mixer on low speed, blending just until everything is combined. Be careful not to over beat here; you want the batter to be smooth, light, and just a bit airy. That's going to give your cheesecake that perfect creamy softness.
Before pouring in the filling, brush the sides of your springform tin with some melted butter. This helps the cheesecake release easily after baking. Place the tin on a baking sheet to catch any drips, then pour in the filling. If you spot any lumps, gently smooth them out or press them down with a knife so the surface is as even as possible. This will help the cheesecake bake evenly and look beautiful when it's done. Pop it into the oven and bake at the higher temperature for 10 minutes .
After those 10 minutes, turn the oven down to a very gentle fan 90C , or 110C conventional , or gas mark 1/4 , and keep baking for another 25 minutes . When you gently shake the tin, the filling should still have a slight wobble in the center , that's the secret to a creamy cheesecake. Now, turn off the oven. If you like your cheesecake creamy in the middle, open the oven door slightly and let it cool inside for about 2 hours . If you prefer a firmer, drier texture, leave the oven door closed and let it cool slowly. It's normal if a little crack appears on top as it cools; that just adds character.
While the cheesecake is cooling, mix together the reserved soured cream, the remaining 142ml carton, sugar, and lemon juice to make a tangy, creamy topping. Once your cheesecake has cooled, spread this lovely topping all the way to the edges for that perfect finishing touch. Cover the cheesecake loosely with foil and pop it in the fridge for at least 8 hours , or better yet, overnight. This resting time lets all those flavors meld together and sets the cheesecake beautifully.
When you're ready to serve, run a round bladed knife gently around the edges of the springform tin to loosen any bits that might have stuck during baking. Unlock the side of the tin and carefully slide the cheesecake off the bottom onto a serving plate. Then, peel the parchment paper away from underneath. Take a moment to admire your beautiful creation before cutting into it , it's definitely worth the wait!
Pairs Well With
