This New York cheesecake is amazingly delicious. It is very well balanced with a rich and creamy consistency and a simple biscuit base. The flavour of cheesecake is highlighted by smooth strawberry coulis. The cheesecake is truly dense, so if you prefer a lighter texture, you might like Japanese cotton cheesecake more (click for a recipe here).
Usually I don’t bake the same cake several times as I’m keen to try something new. However, I made it already three times (lol it’s not me) as it was requested by my hubby. He is the most honest critic of my experiments and I trust his palate even though sometimes his opinion and mine do not match 🙂
- 330 g crushed plain sweet biscuits (e.g. Arnott’s Nice biscuits)
- 165 g unsalted butter, melted
- 750 g full fat cream cheese, at room temperature
- 190 g caster sugar
- 1 tsp vanilla extract
- 2 tsp finely grated lemon zest
- 1 tsp lemon juice
- 2 tbsp plain flour
- 4 eggs, at room temperature
- 300 ml full fat sour cream, at room temperature
- 200 ml strawberry coulis, serve on a side (optional, recipe here)
- Grease and then line the base and of a 23 cm springform pan with non-stick baking paper (see tips for details).
- Finely crush the biscuits in a food processor and then place into a large bowl.
- Add the melted butter and mix thoroughly until well combined.
- Spoon half of the biscuit crumbs onto the base of the prepared tin.
- Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly).
- Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- Preheat oven to 160°C.
- Beat the cream cheese, sugar, vanilla, lemon juice and rind with electric beaters until just combined (don’t over-beat).
- Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
- Stir through the sour cream.
- Gently pour the cream cheese mixture into the base of the tin.
- Place the the tin onto a baking tray and bake for 1¼-1½ hours or until just set in the centre.
- Do not open the oven during the cooking time or the cheesecake will crack and sink.
- Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
- Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
- After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
- Serve the cheesecake with strawberry coulis on a side (optional).
Recipe adopted from Bake Play Smile