New York cheesecake
This New York cheesecake is a dense, creamy delight, made tangy with soured cream, embodying the classic baked cheesecake experience.
Equipment
- springform cake tin
- Rolling Pin
- large bowl
- oven
Ingredients
Base
- 150 g digestive biscuits
- 75 g butter plus extra for greasing
Filling
- 900 g full-fat cream cheese
- 200 g caster sugar
- 200 ml soured cream
- 3 tablespoon plain flour
- 3 units free-range eggs plus 1 egg yolk, lightly beaten
- 2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.
- Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
- Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten.
- Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling.
- Reduce the oven to 160C/315F/Gas 2.
- In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again.
- Gradually add the eggs and vanilla extract, beating well between each addition.
- Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes.
- Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven.
- Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
Notes
Ensure to use full-fat cream cheese for the best results. This cheesecake is great served plain or with a drizzle of chocolate or fruit compote on the side.
Nutrition
Serving: 1sliceCarbohydrates: 25gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 100mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 80mgIron: 1mg
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