New York cheesecake
Indulge in the classic delight of New York cheesecake, a quintessential American dessert that promises rich, creamy goodness in every bite.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, American, Desert, Dairy, Pudding, Cake, Breakfast
Ingredients
- 85 g butter
- 140 ml sour cream
- 1 g sugar
- 900 g cream cheese
- 250 g caster sugar
- 3 g plain flour
- 1 tbsp lemon juice
- 3 pcs eggs
- 250 ml sour cream
- 150 ml sour cream
- 1 g caster sugar
- 2 tbsp lemon juice
Instructions
- Adjust the oven rack to the center position.
- Preheat the oven to 160C for fan, 180C for conventional, or gas mark 4.
- Place parchment paper at the bottom of a 23cm springform cake pan.
- In a medium saucepan, melt the butter.
- Combine the biscuit crumbs and sugar, mixing until thoroughly moistened.
- Firmly press the crumb mixture into the base of the pan.
- Bake the crust for 10 minutes.
- Allow the crust to cool on a wire rack as you prepare the filling.
- Raise the oven temperature to 200C for fan, 240C for conventional, or gas mark 9.
- Using a stand mixer with a paddle attachment, beat the soft cheese on medium-low until smooth, approximately 2 minutes.
- With the mixer set to low, slowly incorporate the sugar.
- Mix in the flour and a pinch of salt, scraping the bowl and paddle down twice.
- Change the paddle attachment to a whisk.
- Incorporate the vanilla extract, lemon zest, and lemon juice.
- Whisk in the eggs and yolk one at a time, ensuring to scrape the bowl and whisk at least twice.
- Stir the 284ml carton of soured cream until it is smooth.
- Measure out 200ml/7fl oz of the soured cream and keep the rest aside.
- Continue mixing on low speed while adding the measured soured cream.
- Whisk until combined, being careful not to over-mix.
- Brush the sides of the springform pan with melted butter.
- Set the springform pan onto a baking tray.
- Pour the filling into the pan, smoothing out the top with a knife if needed.
- Bake for 10 minutes.
- Lower the oven temperature to 90C for fan, 110C for conventional, or gas mark 1/4.
- Continue baking for another 25 minutes.
- Gently shake the pan; the filling should have a slight jiggle.
- Turn off the oven and either crack the door for a creamier filling or keep it closed for a firmer texture.
- Allow the cheesecake to cool in the oven for 2 hours.
- For the topping, mix the reserved soured cream with the 142ml carton, sugar, and lemon juice.
- Spread the topping evenly over the cheesecake, reaching the edges.
- Loosely cover with foil and refrigerate for a minimum of 8 hours or overnight.
- Run a knife with a round blade around the edges of the pan to loosen any stuck parts.
- Release the side of the springform pan and transfer the cheesecake onto a plate.
- Carefully remove the parchment paper from underneath.