New York Cheesecake
With all the tips and tricks for a perfect crack-free cheesecake this recipe for a rich and creamy classic New York cheesecake will become your go to!
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
Ingredients
Scale
Base
- 140 g Digestive/shortbread biscuits (5oz)
- 50 g Unsalted butter (1/3 cup)
Cheesecake
- 500 g Cream cheese (17.6oz), room temperature
- 130 g Sugar (2/3 cup)
- 150 g Plain greek yogurt or sour cream (1/2 cup 1 tsp), room temperature
- 175 g Thickened/Heavy cream (3/4 cup)
- 2 Eggs, room temperature
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 170C/340F
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
- In a bowl beat the cream cheese and sugar together until smooth
- Add the greek yogurt, thickened cream and cornstarch, beat until smooth
- Add the eggs, vanilla extract, lemon juice and zest, beat until no lumps remain
- Pour the batter over the base
- Smoothen out the top and place the springform tin inside a larger tin/baking dish
- Place the double tinned cake in a baking tray filled with 2cm of boiling water
- Place it all in the oven and bake for 30 minutes
- Increase the heat to 190C /375F and bake for a further 15 minutes to create a golden top (optional)
- Turn the heat off and leave the cake in the oven for 30 minutes
- Cool and refrigerate overnight, or minimum 4 hours
- Serve with whipped cream!
Find it online: https://zhangcatherine.com/new-york-cheesecake/