New York Cheesecake


There are so many variations of cheesecakes that we probable won’t have the time to try them all. Here is a recipe of a delicious cheesecake, New York style. It is very easy to prepare but it takes some time, so make sure that you have 1.30 hours and 2 more hours for cooling and chilling.

You will need:

Ingredients for the crust:
140g biscuits, finely crumbed
85g of butter, and some more for the tin
1 tablespoon of sugar, it can be both granulated or golden caster

Ingredients for the cheesecake filling:
3 tablespoons plain flour
3x300g Philadelphia cheese, or other full-fat soft cheese
250 g sugar, golden caster
3 large eggs, plus 1 yolk
1½ teaspoons vanilla extract
finely grated zest of 1 lemon (about 2 teaspoons)
1½ teaspoons lemon juice
284ml carton soured cream

Ingredients for the soured cream topping:
1 tablespoon golden caster sugar
2 teaspoons lemon juice
142ml carton soured cream

Before starting, preheat the oven 180C or gas 4.
For the crust, lay the base of a tin with parchment paper. Melt the butter in a medium pan. Stir the biscuits and the sugar in it and spread them evenly. Bake the mixture for 10 minutes. While you are preparing the filling, cool it.

For the filling, increase the oven temperature to 240C or gas 9. Beat the soft chees in a table mixer until creamy, it takes about 2 minutes. Then gradually add the sugar, then the flour and a pinch of salt until a perfect mixture.

Add the vanilla, lemon zest and juice to the mixture. One at a time, whisk in the egg yolk. Stir the soured cream until smooth and then 200 ml (over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.

Pour the filling into the cool tin. Bake for 10 minutes and reduce the oven temperature to 110C or ¼ gas and bake for 25 more minutes. Turn off the oven and open the door to leave the center of the cake creamy. If you prefer a drier texture just leave it closed. Let it cool in the oven for 2 hours.

Mix the reserved soured cream with the ingredients for the topping. Spread the mixture all over the cheesecake and leave it in a fridge for 8 hours.

Do not forget about the paper when you are removing the cake from the tin. You can use a knife for help.

© olyina