New York cheesecake
Serves: 8
Prep time: 40 minsTotal time: 
Recipe photograph by Ant Duncan
New York cheesecake
Just a little patience will reward you with a rich and creamy cheesecake you can easily make at home
Serves: 8
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
484Kcal
Fat
34gr
Saturates
21gr
Carbs
34gr
Sugars
25gr
Fibre
1gr
Protein
10gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 60g unsalted butter, melted, plus extra to grease
- 100g digestive biscuits
- 120g golden caster sugar, plus 2 tbsp for the crumb base
- 670g cream cheese, at room temperature
- 2 tbsp cornflour
- zest of 1 lemon, plus 2 tsp juice
- 1 tsp vanilla bean paste
- 3 large eggs, at room temperature
- 200ml soured cream, at room temperature
- fresh berries, to serve (optional)
Step by step
- Line the base of a deep 18cm springform tin with foil, wrapping the foil around the edge of the base, and grease the sides well. Wrap the outside of the pan in a double layer of foil.
- Crush the biscuits into fine crumbs and transfer to a bowl. Stir in the 2 tablespoons of sugar with a pinch of salt, then stir in the melted butter until everything is moist. Tip into the lined tin and use your fingers to press an even layer of crumbs at the bottom and about halfway up the sides – it doesn’t need to be even in height. Transfer the tin to the fridge for 15 minutes. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Bake the base for 10 minutes, then set aside to cool on a wire rack. Reduce the oven temperature to 160°C, fan 140°C, gas 3.
- Using the paddle attachment on a stand mixer, beat the cream cheese on medium speed for 3 minutes until smooth, scraping the bottom to dislodge any lumps. With the mixer still running, slowly add the 120g of sugar with a pinch of salt and beat for 3 minutes. Sift in the cornflour and beat for 1 minute, scraping down the sides. Beat in the lemon zest, juice and vanilla. Add the eggs, one by one, beating fully after each addition. Reduce the mixer to low and add the soured cream, mixing until just incorporated.
- Place the tin with the cooled crumb base in a large deep roasting tray. Pour the batter into the tin, then gently tap a spoon across the surface, popping any air bubbles. Transfer the tray to the oven and pour enough freshly boiled water into the tray to come halfway up the sides of the cheesecake tin. Bake for 1 hour until the top has browned and risen a little above the rim of the tin. When gently shaken, the outer edges of the cheesecake should be firm but the centre should still have a little wobble. Turn the oven off and prop the oven door ajar. Leave the cheesecake in the oven for 2 hours.
- Carefully remove the tray from the oven. Lift the cake tin out of the tray, remove the foil and transfer to the fridge. Cover lightly and leave for 4 hours, ideally overnight. To serve, carefully remove the sides and base of the pan and slide the cheesecake onto a serving plate. Top with berries, if liked.
