Snack

New York Cheesecake

Name: New York Cheesecake
Prep time: 40 min
Cook time: 635 min
Total time: 675 min
Cuisine: American
Ingredients: 85g butter, melted, plus extra melted butter for brushing the tin; 140g sour cream; 1 tbsp sugar; 900g cream cheese, softened; 250g caster sugar; 3 tbs plain flour; 1 ½ teaspoons lemon juice; 3 Large large eggs; 250ml sour cream, stirred until smooth; 200ml used and remainder reserved; 150ml sour cream; 1 tbsp caster sugar; 2 tsp lemon juice; biscuit crumbs, biscuit crumbs; vanilla extract, vanilla; salt, a pinch of salt; lemon, zested, lemon

A rich, creamy baked New York-style cheesecake with a biscuit crumb crust and a tangy sour cream topping.

11 hr 15 min
620 kcal
Vegetarian
American
Dessert
Cake

Mellowpan tip: Makes 12 servings, plenty to share.

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Ingredients

For 12 servings

Steps

Step 1:
Position an oven shelf in the middle of the oven and preheat to fan 160C/conventional 180C/gas 4.
Step 2:
Line the base of a 23cm springform cake tin with parchment paper.
Step 3:
For the crust, melt the butter in a medium pan.
Step 4:
Stir in the biscuit crumbs and sugar until the mixture is evenly moistened.
Step 5:
Press the mixture into the bottom of the pan and bake for 10 minutes.
10 min
Step 6:
Cool on a wire rack while preparing the filling.
Step 7:
Increase the oven temperature to fan 200C/conventional 240C/gas 9.
Step 8:
In a tabletop mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes.
2 min
Step 9:
With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and paddle twice.
Step 10:
Replace the paddle attachment with the whisk.
Step 11:
Add the vanilla, lemon zest, and lemon juice.
Step 12:
Whisk in the eggs and yolk one at a time, scraping the bowl and whisk at least twice.
Step 13:
Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz, reserving the rest.
Step 14:
With the mixer on low, add the measured soured cream and whisk to blend without over-beating. The batter should be smooth, light, and somewhat airy.
Step 15:
Brush the sides of the springform tin with melted butter and place it on a baking sheet.
Step 16:
Pour in the filling. If there are lumps, sink them with a knife so the top is as smooth as possible.
Step 17:
Bake for 10 minutes.
10 min
Step 18:
Reduce the oven temperature to fan 90C/conventional 110C/gas 1/4 and bake for 25 minutes more.
25 min
Step 19:
Gently shake the tin; the filling should have a slight wobble.
Step 20:
Turn off the oven and open the door for a creamy-centred cheesecake, or leave it closed for a drier texture.
Step 21:
Cool the cheesecake in the oven for 2 hours.
2 h
Step 22:
Combine the reserved soured cream with the 142ml carton, sugar, and lemon juice for the topping.
Step 23:
Spread the topping over the cheesecake right to the edges.
Step 24:
Cover loosely with foil and refrigerate for at least 8 hours or overnight.
8 h
Step 25:
Run a round-bladed knife around the sides of the tin to loosen the edges.
Step 26:
Unlock the side, slide the cheesecake off the tin base onto a plate, then slide out the parchment paper.