New York Cheesecake

715 min · Medium · Serves 10

480 kcal per serving · 8g protein

Dense, tangy baked cheesecake on a buttery graham cracker crust. Slow-bake, slow-chill — pure deli classic.

Ingredients

• 250 g Digestive biscuits or graham crackers
• 120 g Butter (melted)
• 1000 g Full-fat cream cheese
• 400 g Caster sugar
• 300 g Sour cream
• Eggs × 3
• 2 tsp Vanilla extract
• 1 tsp Lemon zest
• 5 tsp Cornflour

Method

1. Preheat oven

   

   Preheat oven to 160°C.

2. Blitz biscuits to fine crumbs

   Blitz biscuits to fine crumbs (a food processor, or a sealed bag and a rolling pin, both work).

3. Mix with melted butter

   Mix with melted butter until it looks like damp sand.

4. Press into the bottom

   

   Press into the bottom of a 23cm lined springform tin. Bake 10min, cool.

5. Wrap the Tin

   

   Wrap the outside of the tin tightly in foil — it goes in a water bath, and the foil stops water seeping into the base.

6. Beat cream cheese with sugar

   

   Beat cream cheese with sugar 2min until smooth.

7. Add sour cream

   Add sour cream, vanilla, lemon zest and cornflour.

8. Beat smooth

   Beat until completely smooth.

9. Add Eggs

   

   Beat in eggs one at a time on low speed.

10. Pour filling onto crust

    Pour filling onto crust.

11. Place tin

    Place tin in a roasting tray with 2cm hot water.

12. Bake at 160°C

    

    Bake at 160°C for 60-70min until edges are set but centre wobbles.

13. Slow Cool

    

    Turn off oven, crack the door, leave 1hr. Cool fully on a rack.

14. Chill Overnight

    

    Refrigerate at least 8hr before slicing. Run a hot knife through for clean cuts.