New York Baked Cheesecake
The very best Classic New York Baked Cheesecake recipe - rich, creamy and absolutely foolproof! Follow my simple tips for cooking a perfectly baked cheesecake every single time.
Print
Pin
Servings: 16 serves
Calories: 498kcal
Cost: $15
Equipment
- Food processor
- Beaters or Thermomix
- Oven
Ingredients
- 375 g plain sweet biscuits crushed, like Arnott's Nice or Marie biscuits or Graham Crackers
- 250 g unsalted butter melted
- 750 g full fat cream cheese room temp
- 215 g (1 cup) caster sugar
- ½ teaspoon vanilla extract or vanilla essence
- 2 teaspoons finely grated lemon rind
- 1 teaspoon lemon juice
- 2 tablespoons plain flour
- 4 eggs room temp
- 300 ml full fat sour cream room temp
- 125 g fresh blueberries (optional)
- 2 tb sifted icing sugar (optional)
Instructions
Conventional Method
- Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
- Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
- 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 down evenly (you will also need to use a spoon to press the edges down firmly).
- Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- Beat the cream cheese, sugar, vanilla, lemon juice and lemon 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 until combined.
- Gently pour the cheesecake mixture into the base of the tin.
- Place the the tin onto a baking tray and bake for 1 ¼ hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
- Turn the oven off and leave the cheesecake in the oven with the door closed 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 remove the baking paper.
- Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).
Thermomix Method
- Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
- Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
- Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes on Speed 2, 80 degrees (or until melted).
- Add the biscuits and mix for 10 seconds on Speed 8, or until completely combined.
- Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
- Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed 3. Note: it will NOT take 25 minutes, but by setting the timer for this long will keep it at the right temperature while you add in the other ingredients). With the blades turning, place the cream cheese into the Thermomix bowl and mix until well combined.
- Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
- Place the butterfly attachment into the bowl (with the cream cheese mixture in it). Still on Speed 3 slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream. Scrape down the sides of the bowl and mix until completely smooth (don't over mix).
- Gently pour the cheesecake mixture into the base of the tin.
- Place the the tin onto a baking tray and bake for 1 ¼ hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
- Turn the oven off and leave the cheesecake in the oven with the door closed 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 remove the baking paper.
- Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).
Notes
RECIPE TIPS & TRICKS
- Use room temperature ingredients to avoid lumps.
- Always choose full-fat cream cheese and sour cream.
- Don't over-beat the batter-mix until just combined.
- Place the cheesecake tin on a tray of water in the oven to prevent cracks.
- Leave the oven door closed while baking and cooling.
- Chill for at least 4 hours, preferably overnight.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze whole or sliced cheesecake for up to 1 month (wrap tightly in cling film + foil).
Nutrition
Calories: 498kcal | Carbohydrates: 33g | Protein: 6g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 298mg | Potassium: 138mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1220IU | Vitamin C: 1.4mg | Calcium: 84mg | Iron: 1.1mg
