NEW YORK CHEESECAKE RECIPE

Ever since trying my first piece of proper New York Cheesecake at Junior’s, I’ve been refining this no-fail recipe. It’s creamy, decadent and a real treat.

I always thought that cheesecakes HAVE to come with some kind of topping. But this plain vanilla cheesecake is so creamy and tasty, it’s fully deserving of a place in my ‘best desserts’ list, even without extra toppings.

It’s quite a simple list of ingredients, but it’s important to note that the cream cheese, cream and eggs should all be at room temperature.

Plus it freezes really well too. I’ve tested this recipe so many times I have lots of individually sliced pieces in my freezer, and I’m always amazed at how great it tastes after defrosting.

New York Cheesecake Recipe 

Creamy, decadent, baked New York cheesecake. No risk of cracks, easy to freeze – this cheesecake makes a great party dessert!

Course Dessert

Cuisine American

Prep Time 20min

Cook Time 1hr 15min

Cooling/Chilling time 8hr

Total Time 9hr 35min

Servings 12

Ingredients:

For the base:

• 145 g (5.1 oz) digestive biscuits about 10 digestives, crushed into fine crumbs

• 85 g (3 oz) unsalted butter melted

• 1 tbsp granulated or caster sugar

• 1/4 tsp salt

Cheesecake filling:

• 750 g (26.5 oz) Philadelphia cream cheese (full-fat)

• 250 g (8.8 oz) caster sugar

• 3 tbsp cornflour (cornstarch for USA)

• 1 tbsp vanilla extract

• 3 large eggs

• 1 egg yolk

• 160 ml (⅔ cup) double (heavy) cream

You’ll also need:

• 1 tbsp melted butter

• boiling water

Instructions:

1. Take the cream cheese, eggs and cream out of the fridge at least one hour before using* See Note 1

2. Preheat the oven to 160C/320F (fan)

3. Line the base of a 23cm (9 inch) springform cake tin with non-stick baking parchment.* See Note 2

4. Place the crushed biscuits in a bowl. Add the melted butter, sugar and salt and stir together to combine.

5. 145 g (5.1 oz) digestive biscuits,85 g (3 oz) unsalted butter,1 tbsp granulated or caster sugar,1/4 tsp salt

6. Spoon the mixture into the prepared cake tin, pressing it down flat with the back of a spoon.

7. Place in the oven to bake for 10 minutes.

8. Remove from the oven and leave to cool while you start on the filling.

9. Leave the oven at 160C/320F (fan)

10. Place the cream cheese in the bowl of a stand-mixer and mix, using the paddle attachment for 1 minute on medium speed, until the cheese is loosened and creamy.

11. 750 g (26.5 oz) Philadelphia cream cheese

12. With the mixer still running, slowly pour in the sugar, then sprinkle in the cornflour.

13. 250 g (8.8 oz) caster sugar,3 tbsp cornflour

14. Allow the mixture to combine, stopping the mixer and scraping down the sides of the bowl if needed.

15. With the mixer running, add in the vanilla extract, and then the eggs and egg yolk, one-at-a-time. Allow each egg to be incorporated before adding the next.

16. 1 tbsp vanilla extract,3 large eggs,1 egg yolk

17. Now add in the cream and mix until combined (scraping down the sides again if needed). Turn off the mixer.

18. 160 ml (⅔ cup) double (heavy) cream

19. Brush the sides of the cake tin with melted butter.

20. 1 tbsp melted butter

21. Place the cake tin on top of two crossed-over layers of foil (we’re going to use this to wrap the tin before it goes in the oven).

22. Carefully pour in the cheesecake batter and level off with the back of a spoon.

23. Wrap the cake tin in the foil tightly, so the foil comes up the sides of the tin.

24. Place the cake tin in a roasting tray and place in the oven on the rack (bottom or middle rack).

25. Pour boiling water in the roasting tray, around the cake tin. You’ll need about 1 inch of water. Ensure the water doesn’t go above the foil, otherwise water may seep into the cake tin.

26. boiling water

27. Place in the oven and bake for 55-65 minutes, until the edges are very light brown. The centre of the cheesecake should have a slight wobble if you gently shake the tin.

28. Remove from the oven and place on a wire rack. Run a knife around the sides of the tin, then allow the cheesecake to cool for 2 hours.

29. Transfer to the fridge, cover loosely with foil and chill for 6 hours (or overnight).

30. Remove from the fridge, remove the sides of the tin and use two large spatulas to carefully move the cheesecake to a plate or cake stand.

31. Serve as it is or topped with fruit compote or melted chocolate.

Notes:

Note 1 – Use room temperature ingredients

The cream cheese, eggs and double (heavy) cream all need to be room temperature (or close to). Remove from the fridge an hour before using. This will help the mixture bind together better, creating a smoother batter and will help to prevent cracks in the cake.

 Note 2 – Baking Parchment

Use a piece of parchment that is slightly bigger than the base of the tin. Place it on the base of the tin, then click the sides of the cake tin on top of the paper, so the paper is secured in place.

Storage:

The cheesecake should keep well, in the fridge, in an air-tight container for 3 days.

Can I freeze this cheesecake?

Yes, this cheesecake freezes well. Once chilled, slice into individual slices and wrap in clingfilm (plastic wrap). Freeze for up to a month.

Defrost, still wrapped, at room temperature for 3-4 hours (or in the fridge, overnight if your kitchen is particularly warm).

The base will be softer upon defrosting, but will still taste good.

Nutritional information is approximate, per serving (based on this cheesecake serving 12 people).

Nutritional Info:

Calories: 491kcal | Carbohydrates: 37g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 336mg | Potassium: 137mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 1324IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg