New York Cheesecake
You can customize the cheesecake with extra spices — a pinch of cinnamon or a splash of rum pairs beautifully with the vanilla. Just keep it in moderation: this cake is already a legend as it is.
Equipment
- springform pan
Ingredients
- 200 g graham crackers
- 70 g lightly salted butter
- 3 tablespoons sugar
For the filling
- 800 g unflavoured cream cheese
- 400 g sugar
- 4 tablespoons wheat flour
- 3 teaspoons vanilla extract or vanilla sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 7 eggs
- 100 g sour cream
To serve
- 8 tbsp strawberry jam
Instructions
- Preheat the oven to 180 C. Line the outside of a springform pan (approx. 25cm diameter) with foil. The foil base must be waterproof, i.e. no seams can remain on the bottom.
- Melt the butter, grind the biscuits into crumbs. Combine these with sugar. Press the biscuit crumbs into the springform pan to form an even surface.
- Make the New York Cheesecake filling: In a food processor, mix the cream cheese, sugar, and wheat flour. Run the processor on medium speed. Season the filling with the vanilla and lemon juice. Then add the eggs and mix until smooth. Finally, smooth the mixture with the sour cream. Pour the cheesecake filling into the springform pan and smooth it out.
- Place a springform pan in a large baking dish with edges. Pour boiling water into the baking dish.
- Place the baking tray with the cheesecake in the oven and reduce the temperature to 150 C. Cook the cheesecake in a water bath for 1h 40 min. Test for doneness by tilting the pan. When ripe, the cake should be almost firm in the middle.
- You can cool the springform pan in cold water. Remove the cake from the water, take off the foil, wrap the top and place in the fridge to set overnight.
- Take the New York Cheesecake to room temperature an hour before serving. Serve with strawberry jam
Notes
- Use full-fat cream cheese — light versions easily make the texture grainy.
- Don't overbeat the filling after adding the eggs, or too much air ends up in the cake.
- If the cake cracks slightly, cover it with berry sauce or fresh berries — no one will notice.
- Graham cracker crumbs can be swapped for digestive biscuits if graham crackers aren't available.
- The cheesecake is easiest to slice if you dip the knife in hot water between each cut.
Nutrition
Calories: 882kcalCarbohydrates: 97gProtein: 14gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 270mgSodium: 746mgPotassium: 272mgFiber: 1gSugar: 74gVitamin A: 1848IUVitamin C: 3mgCalcium: 159mgIron: 2mg
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