New York Cheesecake
This classic New York Cheesecake is rich, dense, creamy, and slightly tangy. Learn how to make it perfect and make sure to read all my tips and guidance to help you make the best cheesecake ever.
Servings: 6-inch/15 cm cake
Ingredients
Crust
- 1 cup (120 gr) digestive biscuit crumbs
- 5 tbsp (70 gr) unsalted butter, melted
Cheesecake
- 12 oz (340 gr) cream cheese, room temperature
- 1/2 cup (100 gr) granulated sugar
- 2/3 cup (160 gr) sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3 tbsp (25 gr) cornstarch
- 1/2 cup (120 ml) heavy cream
Topping
- 1/2 cup (120 gr) sour cream
- 3 tbsp (25 gr) confectioners' sugar
- 1/2 tsp vanilla extract
Instructions
Crust
- Wrap a 6-inch/15 cm loose base round pan or springform pan with aluminum foil, covering the underside and extending all the way to the top so there is no seam on the bottom or sides of the pan. Repeat with another sheet of foil for insurance.
- In a medium bowl, mix biscuit crumbs and melted butter until the crumbs are moistened.
- Press the crumbs into the pan, spreading it about 2-inch/5 cm up the side. Press flat with a tall glass.
- Chill the crust in the refrigerator for at least 30 minutes.
Cheesecake
- Preheat oven to 320℉/160℃.
- In a large bowl, whisk cream cheese and granulated sugar until smooth with no lump. Add sour cream and whisk until well combined.
- Add eggs, vanilla extract, lemon juice. Whisk until well combined. Add cornstarch and whisk until well combined. Add heavy cream and whisk until well combined.
- Pour the cheesecake batter into the chilled crust. Flatten the top with a spatula.
- Put the cheesecake pan in a larger pan. Pour the boiling water into the larger pan to come about 1/2-inch/1 cm up the side of the cake pan. Bake until the cake is just set for 1 hour.
- Turn off the oven. Open the oven door slightly and leave the cake in the oven for 1 hour. Then, remove the cake from the oven and cool it completely.
- Chill cheesecake in the refrigerator for at least 4 hours or overnight.
Sour Cream Topping
- Remove the cheesecake from the pan. Slide the cheesecake onto a cake board or serving plate.
- In a medium bowl, add sour cream and vanilla extract. Sift in confectioners' sugar. Mix with a spatula until well combined.
- Spread the sour cream topping on top of the cheesecake. Use an offset spatula to flatten or make a swirl pattern.
- The cake can be served chilled or at room temperature.
Nutrition
Serving: 1whole cake | Calories: 3758kcal | Carbohydrates: 251g | Protein: 50g | Fat: 290g | Saturated Fat: 165g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 75g | Trans Fat: 2g | Cholesterol: 1165mg | Sodium: 1779mg | Potassium: 1232mg | Fiber: 3g | Sugar: 173g | Vitamin A: 10356IU | Vitamin C: 9mg | Calcium: 827mg | Iron: 6mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.