New York Cheesecake
Dense, rich, and creamy baked cheesecake on a buttery biscuit base. A water bath and slow cooling prevent cracks.
by Culicious Kitchen
Ingredients
Base
- 200 g digestive biscuits
- 80 g butter
Filling
- 900 g cream cheese
- 200 g sugar
- 3 eggs
- 200 g sour cream
- 2 tsp vanilla extract
- 1 lemon
Method
- 1
Preheat the oven to 160°C/325°F. Mix the crushed biscuits with the melted butter and press firmly into the base of a 23cm springform tin. Chill while you make the filling.
- 2
Beat the softened cream cheese and sugar until completely smooth — start on low and scrape often so there are no lumps. Lumps now mean a lumpy cheesecake.
- 3
Beat in the eggs ONE at a time on low speed, just until each disappears. Don't overbeat — too much air causes cracks and a soufflé-like rise then collapse.
- 4
Mix in the sour cream, vanilla, and lemon zest until smooth. Pour over the chilled base.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.