New York Cheesecake Recipe

Ingredients:

For the Crust:

• 140g digestive biscuits, crushed
• 85g unsalted butter, melted
• 1 tbsp granulated sugar

For the Filling:

• 900g cream cheese, softened
• 250g granulated sugar
• 3 tbsp all-purpose flour
• 1.5 tsp vanilla extract
• 2 tsp lemon zest
• 1.5 tsp lemon juice
• 3 large eggs + 1 large egg yolk
• 284ml sour cream

For the Topping:

• 284ml sour cream
• 1 tbsp granulated sugar
• 2 tsp lemon juice

Instructions:

Prepare the Crust:

1. Combine Ingredients: Mix crushed biscuits, melted butter, and sugar until combined.
2. Press into Tin: Press the mixture into the bottom of a greased springform pan.
3. Bake: Bake in a preheated oven at 180°C (350°F) for 10 minutes.

Prepare the Filling:

1. Beat Cream Cheese: Beat softened cream cheese until smooth.
2. Add Dry Ingredients: Gradually add sugar and flour, beating until combined.
3. Add Wet Ingredients: Beat in vanilla, lemon zest, lemon juice, eggs, and egg yolk, one at a time.
4. Fold in Sour Cream: Gently fold in sour cream.

Bake the Cheesecake:

1. Pour Batter: Pour the batter into the prepared crust.
2. Initial Bake: Bake at 220°C (425°F) for 10 minutes.
3. Lower Temperature: Reduce the temperature to 110°C (230°F) and bake for 45 minutes.

Cool and Top:

1. Cool: Let the cheesecake cool in the oven with the door slightly open.
2. Prepare Topping: Mix sour cream, sugar, and lemon juice.
3. Spread Topping: Spread the topping over the cooled cheesecake.
4. Chill: Refrigerate for at least 8 hours.

Serve:

1. Release from Tin: Run a knife around the edge and remove the springform ring.
2. Serve Chilled: Serve the cheesecake chilled.

Tips:

• Room Temperature Ingredients: Ensure cream cheese is at room temperature.
• Gentle Mixing: Overmixing can lead to a tough texture.
• Water Bath: For a more stable bake, you can place the springform tin in a water bath.
• Cooling Time: Proper cooling is crucial for a set cheesecake.

Enjoy your homemade New York cheesecake!