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5 from 1 vote

New York Style Cheesecake

A decadently delicious cheesecake that's so easy to make
Prep Time15 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Keyword: baked cheesecake, easy cheesecake recipe, New York Style Cheesecake
Servings: 8

Ingredients

  • 200 gram tennis biscuits
  • 100 gram butter melted
  • 500 gram full fat cream cheese room temperature
  • 1/2 cup castor sugar
  • 2 large eggs room temperature
  • 1&1/2 teaspoon vanilla essence
  • 2 tablespoon cake flour
  • 1/2 cup fresh cream
  • 1/2 cup sour cream

Topping

  • 1/2 cup sour cream
  • 2 tablespoon powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 cup whipping cream

Instructions

  • Preheat oven to 160 degrees celsius. Grease a 20cm lose bottom pan, wrap the outside of the pan with some foil
  • Place the biscuits in a food processor and process until it resembles crumbs. You can also use a ziplock bag and a rolling pin to crumb the biscuits. Mix in the melted butter
  • Place the crumbs at the base of the baking pan. Press it down with the back of a measuring cup until smooth and flat. Set aside
  • In a large bowl mix the cream cheese until smooth. Add the castor sugar and mix until well combined
  • Add the eggs and combine well. Add the vanilla essence and flour and beat until just combined
  • Beat in the fresh cream and sour cream. Beat until combined. Do not overman. You should have a smooth, silky batter
  • Pour into the biscuit base, tap it down just a couple of times to release any air. Place it in a larger rectangular baking pan and pour some hot water into the pan. It should be at least half way up the cheesecake pan
  • Place the baking pans in the middle rack of the oven and bake for 55 minutes. The cheesecake will start to form little brown spots and will still be a little jiggly in the centre
  • Once baked turn off the oven, place a wooden spoon to keep the oven door slightly ajar and leave the cheesecake in for about 30 minutes
  • After 30 minutes remove from the oven and allow to completely cool

Topping

  • Mix the sour cream, 1 tablespoon powdered sugar and lemon juice together. Once the cheesecake is completely cool spread the mixture on top. Refrigerate the cheesecake overnight
  • Whip the cream with 1 tablespoon icing sugar and decorate when serving. This step is optional

Notes

  1. Ensure that your cream cheese is at room temperature or it will be difficult to beat
  2. A full fat or medium fat cream cheese can work for this recipe. However, do not use a low fat version. Low fat cream cheese has a higher moisture content and I am not sure as to how your cheesecake will turn out. I think the recipe will need some adjustments if you do use it
  3. You can use digestive biscuits instead of tennis biscuits
  4. You have to be patient and refrigerate this cheesecake as difficult as it is. Once is sets overnight you can then leave it out to come to room temperature before serving
  5. The water bath helps the cheesecake bake slowly and evenly without browning the top