New York Baked Cheesecake
Dense, creamy and impossibly smooth with a graham-cracker base. A water bath is the secret to a crack-free top.
Utensils
Ingredients
- Digestive biscuits or graham crackers200 g
- Unsalted butter (melted)80 g
- Caster sugar (for base)20 g
- Full-fat cream cheese (room temp)900 g
- Caster sugar (for filling)200 g
- Soured cream120 g
- Heavy cream120 ml
- Eggs220 g
- Vanilla bean paste10 g
- Lemon zest
Instructions
- 1
Wrap the outside of a 23 cm springform tin in two layers of heavy-duty foil. Preheat oven to 160 °C.
10 min · 160°C
- 2
Blitz biscuits into fine crumbs. Stir in melted butter and 20 g sugar. Press firmly into the base of the tin. Bake 10 minutes. Cool.
10 min · 160°C
- 3
Beat cream cheese on low speed until smooth. Add sugar and beat until just combined — avoid incorporating air.
5 min
- 4
Mix in soured cream, heavy cream, vanilla and lemon zest. Add eggs one at a time on low speed; mix until just combined.
5 min
- 5
Pour filling over cooled base. Place tin in a roasting tray and pour boiling water into the tray to reach halfway up the tin.
5 min
- 6
Bake 65–75 minutes until the edges are set but the centre has a gentle wobble.
70 min · 160°C
- 7
Turn oven off, prop door open with a wooden spoon and leave cheesecake inside for 1 hour.
60 min
- 8
Refrigerate at least 4 hours or overnight before removing from tin and serving.
4°C