New York Cheesecake
Out of all the cheesecake recipes I have made and tried so far like white chocolate cheesecake, oreo cheesecake, Philadelphia no-bake cheesecake, cherry cheesecake, and blueberry cheesecake, this cheesecake stands out all of them.
The New York name is associated with it because it has a cream cheese base, eggs, sour cream and is smooth and has a creamy consistency.
Crust
You can use a variety of cookies to form the crust base but Marie biscuits make the crust more delicious, but you can use graham cracker or digestive biscuits. Please avoid the usage of sweet biscuits as it will make the crust hard and does not taste well.
You can bake the crust for 10 minutes to make it crunchy (120-degree Celsius) but here we have only chilled the crust in the refrigerator for 10 minutes.
The Filling
the filling is made from cream cheese, sugar, eggs, corn starch, and lemon zest. I have not used heavy cream in this recipe because I feel that it gives great texture but it makes cakes heavier in taste. If you want heavy and dense cake then you can use an equal quantity of sour cream and heavy cream.
Ingredients on Room Temp.
Make sure all the ingredients used in the cake are at room temperature especially cream cheese and eggs. otherwise, the cream cheese will result in a lump and eventually cracks in the cake.
The Baking
- Bake for first 30 minutes at 200 degrees Celsius (390 Fahrenheit)
- Reduce the heat for 40 minutes to 150 degrees Celcius (300 Fahrenheit)
Now; take the cake into the roasting pan and pour boiling water in the roasting pan until it covers about one inch of the cake pan. The process is called a water bath (bain-marie); the steam created by the bath protects the cake from drying and cracking.
The Topping
The topping I love to use with this cheesecake is a tangy one, “The Cherries Glaze”. Why? because the combined taste of cheesecake with tangy mangy flavor gives a lot of new and unique experience. I used my own recipe of Cherries in Syrup and added one tbsp of cornflour, cooked for 2 minutes on medium heat and our tangy topping is ready.
Similar Recipes
Recipe
New York Cheesecake
Ingredients
For The Base
- 150 g Biscuits
- 80 8 Butter Melted
For Filling
- 600 g Cream Cheese
- 200 g Sour Cream
- 150 g Sugar
- 4 Eggs Large
- 3 tbsp Corn Starch
- 1 tbsp Lemon Juice
For Topping
- 1 cup Cherries in syrup
- 1 tbsp Corn Flour
Instructions
FOR The Base
- Prepare 8” springform pan. Place the biscuits in a food processor and pulse until you get a fine crumb.
- Add melted butter pour the crumbs into the bottom of the pan and use a flat cup or glass to press into the bottom of the pan. Place in the freezer or bake at 180 degrees for 10 minutes.
For Filling
- In a large mixing bowl whisk the cream cheese and sugar for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
- Add in the sour cream and mix until just combined. Scrape the sides and bottom of bowl.
- Add the eggs, be carefull donot over mix, then add cornstarch, and lemon juice.
- Add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
- Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
- Bake for first 30 minutes on 200 C then bake on 150 C for 40 minutes.Allow to cool in the warer bath for 60 minutes or until the cake cool completely.
- Let it rest in the fridge for 12 hours.
Nutrition
Directions
Prepare an 8” springform pan. Place the biscuits in a food processor and pulse until you get a fine crumb.
Add melted butter pour the crumbs into the bottom of the pan and use a flat cup or glass to press into the bottom of the pan. Place in the freezer or bake at 180 degrees for 10 minutes.
In a large mixing bowl whisk the cream cheese and sugar for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
Add in the sour cream and mix until just combined. Scrape the sides and bottom of the bowl.
Add the eggs, be careful do not over mix, then add cornstarch and lemon juice.
Add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
Cover the springform pan completely with aluminum foil making sure to seal well around the top.
Bake for the first 30 minutes on 200 C then bakes on 150 C for 40 minutes. Allow cooling in the water bath for 60 minutes or until the cake cool completely.
Let it rest in the fridge for 12 hours.
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