New York cheesecake | Taste Board
Dessert
United States
Desert
Dairy
Pudding
Cake
Breakfast
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Butter : 85g
- - Sour Cream : 140g
- - Sugar : 1tbsp
- - Cream Cheese : 900g
- - Caster Sugar : 250g
- - Plain Flour : 3 tbs
- - Lemon Juice : 1 ½ teaspoons
- - Eggs : 3 Large
- - Sour Cream : 250ml
- - Sour Cream : 150ml
- - Caster Sugar : 1 tbsp
- - Lemon Juice : 2 tsp
Instructions
1 - Position an oven shelf in the middle of the oven.
2 - Preheat the oven to fan 160C/conventional 180C/gas 4.
3 - Line the base of a 23cm springform cake tin with parchment paper.
4 - For the crust, melt the butter in a medium pan.
5 - Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
6 - Press the mixture into the bottom of the pan and bake for 10 minutes.
7 - Cool on a wire rack while preparing the filling.
8 - For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
9 - In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.
10 - With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
11 - Swap the paddle attachment for the whisk.
12 - Continue by adding the vanilla, lemon zest and juice.
13 - Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.
14 - Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton).
15 - Continue on low speed as you add the measured soured cream (reserve the rest).
16 - Whisk to blend, but don't over-beat.
17 - The batter should be smooth, light and somewhat airy.
18 - Brush the sides of the springform tin with melted butter and put on a baking sheet.
19 - Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.
20 - Bake for 10 minutes.
21 - Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.
22 - If you gently shake the tin, the filling should have a slight wobble.
23 - Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture.
24 - Let cool in the oven for 2 hours.
25 - The cheesecake may get a slight crack on top as it cools.
26 - Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping.
27 - Spread over the cheesecake right to the edges.
28 - Cover loosely with foil and refrigerate for at least 8 hours or overnight.
29 - Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
30 - Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
