New York Cheesecake

About This Recipe

New York cheesecake stands apart from its lighter European cousins through its sheer, unapologetic richness. The filling is made almost entirely from cream cheese — full-fat, with no compromises — enriched with sour cream, eggs and just enough sugar to balance the tang. The result is a dense, almost fudge-like texture that stands in glorious contrast to the crumbly, buttery base. Baking in a water bath ensures the custard sets slowly and evenly without cracking. The cheesecake must be refrigerated overnight to allow the texture to firm and the flavours to develop — patience is non-negotiable.

Ingredients

Serves 12

• 200 gGraham crackers or digestive biscuits(crushed to fine crumbs)
• 80 gunsalted butter(melted, for the crust)
• 2 tablespoonscaster sugar(for the crust)
• 900 gfull-fat cream cheese(at room temperature)
• 250 gcaster sugar
• 3 tablespoonsplain flour
• 1 teaspoonvanilla extract
• 3large eggs(plus 1 extra yolk, at room temperature)
• 240 mlsour cream(at room temperature)

Instructions

1. 1

   Make the crust

   Preheat the oven to 170°C (150°C fan). Mix biscuit crumbs with melted butter and 2 tablespoons of sugar. Press firmly and evenly into the base of a 23 cm springform tin. Bake for 10 minutes until set. Leave to cool.

2. 2

   Beat the cream cheese

   Using an electric mixer on medium speed, beat the cream cheese until completely smooth and fluffy, about 3 minutes. Scrape down the sides. Add the sugar and flour and beat for another 2 minutes until fully incorporated.

   Room-temperature cream cheese is essential — cold cream cheese will leave lumps that never fully smooth out.

3. 3

   Add the remaining ingredients

   Mix in the vanilla extract. Add the eggs and extra yolk one at a time, beating on low speed just until each is incorporated. Do not over-beat after adding the eggs — excess air causes cracks. Fold in the sour cream with a spatula.

4. 4

   Prepare the water bath

   Wrap the outside of the springform tin tightly in two layers of heavy-duty foil to prevent water seeping in. Pour the filling over the cooled crust. Place the tin in a large roasting pan. Pour enough boiling water into the roasting pan to come 2 cm up the sides of the springform tin.

5. 5

   Bake

   Bake for 70–80 minutes. The cheesecake is ready when the edges are set but the centre still has a noticeable jiggle. Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour.

6. 6

   Chill overnight

   Remove from the water bath, run a thin knife around the edge of the tin to loosen, and leave to cool completely at room temperature. Cover and refrigerate for at least 8 hours, or overnight. Unmould and serve at room temperature.

Variations

• •

  Berry swirl cheesecake: swirl 3 tablespoons of raspberry or blueberry coulis through the filling before baking.

• •

  Lemon cheesecake: add the zest and juice of 2 lemons to the cream cheese mixture.

• •

  Biscoff cheesecake: replace the Graham cracker base with crushed Lotus Biscoff and add 2 tablespoons of Biscoff spread to the filling.

Storage

Refrigerate, covered, for up to 5 days. The cheesecake can be frozen (without topping) for up to 2 months — thaw overnight in the refrigerator.

Frequently Asked Questions