New York Cheesecake

Ingredients for New York Cheesecake

Method for New York Cheesecake

Step 1

Position an oven shelf in the middle of the oven. Heat the oven to 180°C (160°C fan/ gas 4).

Step 2

Line the base of a 23 cm springform cake tin with parchment paper or foil.

Step 3

Melt 85 g butter in a medium pan. Stir in 140 g digestive biscuit crumbs and 1 tbsp sugar until evenly moistened.

Step 4

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

Step 5

Increase the oven temperature to 220°C (200°C fan/ gas 7). Beat 900 g full-fat soft cheese in a mixer at medium-low speed until creamy, about 2 minutes.

Step 6

Gradually add 250 g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl twice.

Step 7

Switch to the whisk attachment. Add 1½ tsp vanilla extract, 2 tsp lemon zest, and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk twice.

Step 8

Stir 200 ml soured cream until smooth, then add to the mixture. Whisk to blend, but don’t over-beat.

Step 9

Brush the sides of the tin with melted butter and place on a baking sheet. Pour in the filling, smoothing the top. Bake for 10 minutes.

Step 10

Reduce oven temperature to 110°C/90°C fan and bake for 45 minutes more. The filling should have a slight wobble when the tin is gently shaken.

Step 11

Turn off the oven and open the door for a creamy centre, or leave it closed for a drier texture. Let cool in the oven for 2 hours.

Step 12

Mix the reserved soured cream with 150 ml soured cream, 1 tbsp sugar, and 2 tsp lemon juice for the topping. Whisk 100 ml double cream and fold sour cream mixture in. Spread over the cheesecake and refrigerate for at least 8 hours or overnight.

Step 13

Run a knife around the tin’s sides to loosen any stuck edges. Unlock the side, slide the cheesecake onto a plate, then remove the parchment paper.