Newyork cheesecake is an authentic cheesy cake that is creamy and dense. It is known for the creamy, satiny texture, which is rich, dense, and tall with a flat top.
It’s made with cream cheese, eggs, egg yolks, and sour cream, which is to add richness and smooth consistency. To add on some freshness, it’s flavoured with lemon sometimes.
Usually, the authentic cheesecake is baked at a high temperature for a few minutes and then at a low temperature because we want it to be creamy from within. Here is your cheesecake recipe.
A piece of Newyork cheesecake has 549 Kcal
- Fat 41g
- Saturated Fat 24g
- Carbs 37g
- Sugars 25g
- Fiber 1g
- Protein 11g
Ingredients
For the crust
- 85g butter
- 140g digestive biscuits, made into fine crumbs
- 1 tbsp sugar, granulated
- For the cheesecake filling
- 900g full-fat soft cheese
- 250g golden castor sugar
- 3 tbsp plain flour
- 1 ½ tsp vanilla extract
- finely grated zest of 1 lemon
- 1 ½ tsp lemon juice
- 3 large eggs, plus 1 yolk
- 284ml carton soured cream
For the soured cream topping
- 142ml carton soured cream
- 1 tbsp golden castor sugar
- 2 tsp lemon juice
Preparation
- Heat the oven to 180C.
- Now, line the base of a springform cake tin by putting parchment paper or foil on top of the tin base.
For the crust:
- Take a medium pan, add butter to it, and let it melt.
- Stir in digestive biscuit crumbs and granulated sugar so that the mixture is evenly moistened.
- Press the mixture into the bottom of the pan and bake for almost 10 mins.
- Let it cool on a wire rack
For the filling:
- Increase the temperature of the oven to 220C.
- Now, take a tabletop mixer and fit it with the paddle attachment.
- Beat full-fat soft cheese at a medium-low speed for about 2 minutes until it turns fluffy and creamy.
- Put the mixer on low, gradually add the golden castor sugar.
- Now add 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Change the paddle attachment for the whisk.
- Continue doing it and add vanilla extract, 2 tsp lemon zest, and lemon juice.
- Now, whisk in 3 large eggs and one yolk, one at a time, and stir soured cream until it is smooth, and then measure 200ml.
- Continue doing it at a low speed as you add the measured soured cream.
- Blend in, but don’t over-beat because it may not give the creamy texture
- The consistency of the batter should be smooth, light, and somewhat airy.
- Brush the sides of the springform tin with the melted butter and then pour in the filling
Baking Process
- Make sure there are no lumps; the top should be as smooth as possible. Let it bake for 10 minutes.
- Next, reduce oven temperature to 110C and bake for 45 minutes more.
- Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or keep it closed if you want a drier texture.
- The cheesecake will get a slight crack on top as it cools.
- Now, mix the soured cream with soured cream, golden castor sugar, and lemon juice for the topping.
- Spread it all over the cheesecake. Cover with a foil, and make sure it is loosely covered.
- Refrigerate for at least 8 hours or overnight.
Enjoy the cheesecake with your friends!