New York Cheesecake Recipe

The New York Cheesecake stands as a symbol of dessert decadence, celebrated for its rich, creamy texture and perfectly balanced flavors. This iconic dessert, with its velvety filling atop a buttery crust, is a favorite for both casual gatherings and special occasions. Its simplicity in ingredients belies the luxurious taste that has made it a beloved classic around the world.

Ingredients Overview

The foundation of a perfect New York Cheesecake lies in the quality of its ingredients. Opting for full-fat soft cheese, such as Philadelphia, is non-negotiable; it provides the creamy texture that defines this dessert. Fresh eggs contribute to the structure and richness, while high-quality soured cream adds a subtle tang that balances the sweetness.

When crafting the crust, the choice of biscuits and sugar plays a pivotal role. While digestive biscuits are traditional, you can experiment with the thickness by adding extra biscuits or even using different types of sugar, such as granulated or golden caster, to achieve a nuanced flavor profile.

Step-by-Step Instructions

Creating the perfect cheesecake begins with the crust. Start by melting butter in a medium-sized saucepan, then stir in finely crushed digestive biscuits and a tablespoon of sugar. This mixture, once well-moistened, should be pressed firmly into the base of a prepared 23cm springform tin. Baking it for 10 minutes will set the crust, allowing it to cool as you turn your attention to the filling.

The filling is where the magic happens. Begin by beating the full-fat soft cheese until it reaches a creamy consistency. Slowly incorporate golden caster sugar, plain flour, and a pinch of salt, ensuring that the mixture is smooth and free of lumps. Add the vanilla extract, lemon zest, and lemon juice, which impart a subtle citrus flavor that brightens the richness of the cheese. As you mix in the eggs, do so one at a time, scraping down the bowl to ensure even incorporation.

Once the eggs are fully integrated, stir in a portion of the soured cream, reserving the rest for the topping. The key here is to avoid overmixing—too much air in the batter can lead to cracks in the finished cheesecake. Pour the batter into the prepared tin, smooth the surface, and bake initially at a high temperature to set the top before reducing the heat to gently cook the interior. The final texture should have a slight wobble, indicating a creamy center.

After baking, the cheesecake must cool gradually to prevent cracks from forming. Whether you prefer a creamier texture by leaving the oven door slightly ajar or a drier texture by keeping it closed, the cooling process is crucial.

The final touch is the soured cream topping. This simple mixture of soured cream, sugar, and lemon juice should be spread evenly over the cooled cheesecake, reaching all the way to the edges. Refrigerating the cheesecake overnight allows the flavors to meld and the texture to firm up, resulting in a dessert that slices cleanly and looks as good as it tastes.

Recipe Tips & Frequently Asked Questions

• Avoid Overmixing:
  Incorporate ingredients just enough to blend them, as overmixing introduces excess air, leading to a cracked surface.
• Handling Cracks:
  If cracks do appear, they can be concealed with the soured cream topping or garnishes. To prevent them, control the mixing speed and ensure gradual cooling.
• Cooling Techniques:
  Allow the cheesecake to cool slowly in the oven, either with the door ajar for a creamier texture or closed for a denser one.
• Why Did My Cheesecake Crack?
  Cracks can result from overmixing, rapid cooling, or overbaking. Ensuring gradual cooling and gentle mixing can help prevent this.
• Can I Use Low-Fat Cheese?
  While low-fat cheese can be used, it often leads to a less rich and creamy texture, which deviates from the traditional New York Cheesecake experience.
• How Do I Know When It’s Done?
  The cheesecake is done when the center still has a slight wobble. Overbaking can result in a dry texture, so keep a close eye during the final minutes.

Serving Suggestions

Presentation is key when serving cheesecake. To achieve clean slices, use a sharp knife dipped in hot water, wiping it clean between each cut. Serve each slice with a garnish that complements the flavors—a handful of fresh berries, a drizzle of berry compote, or a delicate swirl of chocolate sauce can elevate the dessert to a new level of indulgence.

Pairing the cheesecake with the right beverage enhances the overall experience. A robust coffee brings out the richness, while a light dessert wine adds a refreshing contrast. For a full dessert spread, consider offering sides like a fresh fruit salad or a scoop of vanilla ice cream, which provide a pleasant contrast to the dense, creamy cheesecake.

What to Serve With This Recipe

To elevate the New York Cheesecake experience, consider pairing it with complementary flavors. A strong, aromatic coffee enhances the richness of the cheesecake, while a delicate dessert wine offers a refreshing counterpoint. For a complete dessert spread, accompany the cheesecake with a fresh fruit salad or a scoop of vanilla ice cream, both of which add lightness and contrast to the rich, creamy texture of the cheesecake.

Storage and Make-Ahead Tips

Proper storage is essential to maintain the cheesecake’s texture and flavor. Keep it refrigerated in an airtight container, where it will stay fresh for several days. If you plan to store it longer, freezing is a viable option—simply wrap the cheesecake tightly in plastic wrap and foil before freezing. When ready to serve, allow it to thaw in the refrigerator for several hours or overnight.

If you’re hosting a gathering, making the cheesecake ahead of time is a great way to reduce last-minute stress. This dessert actually benefits from being prepared a day or two in advance, as the flavors develop and meld over time, resulting in a more flavorful and cohesive final product.

Variations and Add-Ons

While the classic New York Cheesecake is perfect as is, there’s plenty of room for creativity. For a twist on the traditional recipe, consider adding a swirl of melted chocolate into the batter or mixing in some citrus zest for a burst of freshness. You can also experiment with the crust by using different types of biscuits or even a gluten-free option for those with dietary restrictions. Nut-based crusts, such as those made from ground almonds or hazelnuts, add a delightful crunch and a unique flavor that pairs beautifully with the creamy filling.

Whether you stick to the classic or add your own flair, this New York Cheesecake is sure to be a hit at any gathering. Its rich texture, balanced flavors, and elegant presentation make it a dessert that’s as impressive as it is delicious.

Ingredients

For the cheesecake filling

• 900g full-fat soft cheese, such as Philadelphia
• 250g golden caster sugar
• 3 tbsp plain flour
• 1 ½ tsp vanilla extract
• Finely grated zest of 1 lemon (about 2 tsp)
• 1 ½ tsp lemon juice
• 3 large eggs, plus 1 yolk
• 284ml carton soured cream

For the crust

• 140g digestive biscuits, crushed into fine crumbs (add 2 extra biscuits for a thicker base)
• 85g butter, melted, plus extra for greasing the tin
• 1 tbsp golden caster sugar or granulated sugar

For the soured cream topping

• 142ml carton soured cream
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

Instructions

Step 1: Start by adjusting an oven rack to the center position. Preheat your oven to 180°C/160°C fan/gas mark 4.

Step 2: Prepare a 23cm springform cake tin by lining its base. Place a square piece of parchment paper or foil on top of the base, then secure the side ring, ensuring the excess paper or foil extends from the bottom.

Step 3: For the crust, melt 85g of butter in a medium-sized saucepan. Stir in the crushed digestive biscuits and 1 tbsp of sugar until the mixture is well-moistened and crumbly.

Step 4: Firmly press the crumb mixture into the base of the prepared tin. Bake for 10 minutes, then set it aside on a wire rack to cool as you prepare the cheesecake filling.

Step 5: Increase the oven temperature to 220°C/200°C fan/gas mark 7. Using a stand mixer fitted with a paddle attachment, beat the full-fat soft cheese on medium-low speed until it becomes creamy, which should take about 2 minutes.

Step 6: With the mixer on low, gradually add the golden caster sugar, followed by the plain flour and a pinch of salt. Scrape down the sides of the bowl and the paddle attachment twice during the mixing process to ensure everything is well combined.

Step 7: Switch to a whisk attachment. Add the vanilla extract, lemon zest, and lemon juice. Whisk in the eggs and the extra yolk, one at a time, ensuring the mixture is thoroughly combined. Be sure to scrape the bowl and whisk attachment at least twice.

Step 8: Stir the soured cream until smooth, then measure out 200ml (about three-quarters of the carton). With the mixer on low speed, gradually incorporate the measured soured cream, reserving the remainder for later. Whisk until the batter is smooth and airy, but avoid overmixing.

Step 9: Brush the sides of the springform tin with melted butter, then place the tin on a baking sheet. Pour in the cheesecake batter. If there are any lumps, smooth them out with a knife. The surface should be as even as possible. Bake for 10 minutes.

Step 10: Lower the oven temperature to 110°C/90°C fan/gas mark ¼ and bake for an additional 45 minutes. The cheesecake should have a slight wobble in the center when gently shaken.

Step 11: To achieve a creamy texture, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool inside for 2 hours. If you prefer a drier texture, keep the oven door closed during this cooling period. Expect the cheesecake to develop a slight crack on top as it cools.

Step 12: For the topping, combine the reserved soured cream with an additional 142ml carton of soured cream, 1 tbsp golden caster sugar, and 2 tsp lemon juice. Spread this mixture evenly over the cooled cheesecake, reaching all the way to the edges. Cover the cheesecake loosely with foil and refrigerate for at least 8 hours, or preferably overnight.

Step 13: When ready to serve, run a round-bladed knife around the edge of the tin to release the cheesecake. Unlock the springform ring, transfer the cheesecake to a plate, and carefully slide out the parchment paper from underneath. Your New York cheesecake is now ready to enjoy!