New York Cheesecake
96 min · 6 steps
Hard: over 60 min or 12+ steps
About this dish
A dense, velvety baked cheesecake with a hint of lemon on a buttery biscuit base - tall, rich and unapologetically indulgent.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lemon zest1 tsp
Dairy & Eggs
- Unsalted buttermelted100 g
- Cream cheesefour 225g blocks, softened900 g
- Eggs4
- sour cream180 g
Dried Goods
- Graham crackerscrushed to fine crumbs250 g
- Granulated sugar200 g
Spices & Seasonings
- Vanilla extract1.5 tsp
Utensils
- Springform tin
- Mixing bowl
- Electric hand mixer
Method
Mix the graham cracker crumbs with the melted butter until evenly coated, then press firmly into the base of a springform tin.
Bake the crust at 160°C until set, then leave to cool while you make the filling.
Beat the softened cream cheese and granulated sugar together until smooth and free of lumps.
Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition.
Fold in the sour cream and lemon zest until just combined.
Pour the filling over the cooled crust and bake at 150°C until the edges are set and the centre still has a slight wobble, then turn off the oven and leave the cheesecake inside with the door ajar for 1 hour before chilling in the refrigerator overnight.