New York Cheesecake
A true New York cheesecake is dense, smooth and rich, without a hint of airiness. The secret isn't fancy ingredients but patience: everything at room temperature, a slow bake in a water bath and a night in the fridge. We like the edge lightly golden and the centre as soft as custard.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Rest
- 10 h
- Total
- 11 h 50 min
- Servings
- 12
- Level
- Medium
- Per serving
- 485 kcal
Ingredients
For the base
For the filling
Makes: 1 cheesecake, 23 cm, 12 slices
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Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Prepare the tin
Heat the oven to 180°C (350°F). Wrap the outside of a 23 cm (9 in) springform tin in two layers of wide foil so no water can seep in, and butter the sides.
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Step 2: Bake the base
Blitz the biscuits to fine crumbs, or crush them in a bag with a rolling pin, and mix with the melted butter until it looks like wet sand. Press firmly into the base of the tin with the bottom of a glass and bake for 10 minutes. Cool, and lower the oven to 160°C (325°F).
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Step 3: Mix the filling
Beat the cream cheese, sugar and cornstarch on low speed for 1–2 minutes until completely smooth, scraping down the bowl. Add the sour cream, vanilla and lemon juice. Add the eggs one at a time, mixing only until the yellow streaks disappear; extra air is what causes cracks.
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Step 4: Set up the water bath
Pour the filling over the base and tap the tin gently on the counter a few times to release bubbles. Set it in a deep roasting tin and pour in boiling water to come halfway up the sides.
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Step 5: Bake low and slow
Bake at 160°C (325°F) for 65–75 minutes. It's done when the edges are set and slightly puffed but a circle 8–10 cm across in the middle still wobbles like jelly when you nudge the tin.
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Step 6: Cool gradually
Turn off the oven, prop the door ajar and leave the cheesecake inside for an hour. Run a thin knife around the edge so the filling doesn't tear as it shrinks, then cool to room temperature.
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Step 7: Chill overnight
Cover and refrigerate for at least 8 hours. Slice with a knife dipped in hot water and wiped dry between cuts.
Tips & variations
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Tip
Take the cream cheese, sour cream and eggs out of the fridge 2 hours ahead. Cold cheese forms lumps that take long beating to smooth out, and that means extra air.
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Tip
Use firm full-fat block cream cheese; soft spreadable cheese may not set properly.
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Variation
Serve with a quick berry sauce: simmer 250 g berries with 2 tbsp sugar for 5 minutes and let it cool.
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Storage
The cheesecake keeps covered in the fridge for up to 5 days and freezes well in slices for up to a month.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 485 kcal | 5,820 kcal |
| Protein | 8 g | 96 g |
| Fat | 35 g | 420 g |
| Carbohydrates | 33 g | 396 g |
Approximate values calculated from standard ingredient data.
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