Classic New York Baked Cheesecake

Name: Classic New York Baked Cheesecake - Conventional Method
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: 350 g crushed plain sweet biscuits (like Arnott's Nice biscuits); 250 g unsalted butter, melted; 750 g full fat cream cheese, room temp; 215 g (1 cup) caster sugar; 1/2 teaspoon vanilla extract; 2 teaspoons finely grated lemon rind; 1 tsp lemon juice; 2 tablespoons plain flour; 4 eggs, room temp; 300 ml full fat sour cream, room temp; 125 g fresh blueberries; 2 tb sifted icing sugar

15 Dec

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This is the PERFECT Classic New York Baked Cheesecake recipe – it’s absolutely foolproof! Follow my Top 10 Tips for the perfect baked cheesecake.

Cheesecake. Just thinking about it makes me drool. My Mum is quite the cheesecake queen so it’s no surprise that I absolutely love it. There are so many yummy types of cheesecake – Toblerone, Mars Bar, chocolate, raspberry swirl, Malteser, cookies and cream, just to name a few! But my favourite type of cheesecake is a classic New York baked cheesecake. Haha yes I see the irony that the girl who loves to trash up just about any dessert can’t go past a classic and simple New York baked cheesecake.

The Perfect New York Baked Cheesecake

There’s just something so damn delicious about the luscious, creamy filling on top of a crunchy sweet biscuit base. Yep cue the drooling again!

And of course, a classic New York baked cheesecake is the perfect base for going as crazy as you like with toppings. I’m thinking Maltesers and chopped Mars Bars would be incredible. Or brownie chunks with salted caramel sauce (see I haven’t totally left my dessert trashiness behind). BUT my favourite topping for a classic New York cheesecake is a totally simple and light option (it’s the ONLY thing light about this cheesecake) – fresh blueberries with the teensiest little sprinkle of icing sugar. The freshness blueberries are the perfect contrast to the creamy cheesecake. I’ll take 3 pieces right now, thank you very much!

Here’s my 10 Top Tips for the perfect baked cheesecake:

1. When you’re mixing the ingredients together, make sure you don’t over beat as this will cause the cheesecake to crack when cooking. Mix on medium low speed – you don’t want to get too much air into your cheesecake mixture.

2. To prepare your springform pan, remove the bottom tray, grease it, place a sheet of baking paper over the top and then secure it with the clasps. This makes it heaps easier to move the cheesecake onto a serving dish. Make sure you also grease and line the sides of the pan with baking paper too.

3. It might make you cringe, but full fat cream cheese really does work best in cheesecakes. I’ve made lots of cheesecakes with light cream cheese and they’re just not as good. Same goes for the sour cream. Thank goodness cheesecake is only an occasional food! If you’re going to do it, do it right and go the full fat version!

4. For best results, make sure all of your ingredients are at room temperature before mixing.

5. If you want a super luscious cheesecake, pop a pan of water in the oven on the lowest shelf and place the cheesecake on a middle shelf. This will also help to prevent cracking.

6. If you’re impatient like me, you’ll want to check your cheesecake during cooking… DONT!! Opening the door will change the temperature and cause the cheesecake to sink and crack. And nobody likes a half sunk/cracked cheesecake (well actually I would still happily eat it, but you know what I mean!).

7. For mess free cooking, pop your springform pan onto a baking tray before cooking to catch any biscuit base or filling that may creep out! This will keep your oven sparkling clean.

8. Make sure your oven isn’t too hot – if it is, the cheesecake may crack! Keep in mind that oven temperatures can vary, so if you think yours runs a little hot, turn it down slightly.

9. After baking the cheesecake, make sure you leave it in the oven for at least an hour with the door slightly ajar (this will help to prevent the cheesecake from cracking – yep a sudden drop in temperature will cause that to happen!!).

10. When you remove the cheesecake from the oven, leave it on the bench for 2 hours before placing into the fridge (still in the baking pan).

Pin these tips for later:

And that’s it! The truth is that a really great New York baked cheesecake takes time and patience – but it’s so worth it in the end! If you can, it’s best to make your cheesecake the day before you need it so then you don’t have to rush. Take your time and you’ll end up with the most amazingly delicious cheesecake ever.