New York cheesecake
Classic creamy New York cheesecake with a rich, tangy filling and smooth sour cream topping — dense, velvety and perfect for dessert or brunch.
Servings
4
Difficulty
Easy
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Ingredients
default
- 85 g butter
- 140 g sour cream
- 1 tbsp sugar
- 900 g cream cheese
- 250 g caster sugar
- 3 tbsp plain flour
- 1.5 tsp lemon juice
- 3 pcs large eggs
- 250 ml sour cream
- 150 ml sour cream (topping reserve)
- 1 tbsp caster sugar (topping)
- 2 tsp lemon juice (topping)
Directions
- Preheat oven to fan 160C (conventional 180C/gas 4) and line base of 23cm springform tin with parchment.
- Melt butter, stir in biscuit crumbs and 1 tbsp sugar until moistened, press into tin base and bake 10 minutes then cool.
- Increase oven to fan 200C (conventional 240C/gas 9). Beat cream cheese at medium-low until creamy ~2 minutes.
- With mixer low add 250g caster sugar, 3 tbsp plain flour and a pinch of salt, scraping bowl twice.
- Swap to whisk, add vanilla and lemon zest and 1.5 tsp lemon juice, then whisk in eggs one at a time, scraping bowl.
- Stir soured cream carton until smooth and measure 200ml, reserve remaining soured cream; add measured 200ml to batter on low and whisk to combine without overbeating.
- Brush tin sides with melted butter, pour in filling and smooth top, bake 10 minutes.
- Reduce oven to fan 90C (conventional 110C/gas 1/4) and bake 25 minutes more until centre has slight wobble; turn off oven and either open door or leave closed, then cool in oven 2 hours.
- Combine reserved soured cream with additional 142ml soured cream, 1 tbsp sugar and 2 tsp lemon juice for topping and spread over cheesecake.
- Cover loosely and refrigerate at least 8 hours or overnight.
- Run knife around tin, unlock side, transfer cheesecake to plate and remove parchment.