New York cheesecake is my husbands favourite, truth be told he has a sweet tooth. Â But this is his first choice always.
This creamy, crack-free recipe is easy enough, even for beginners.
Classic New York Cheesecake
For the base
280g digestive biscuits (crushed)
75g melted butter
Line a 23cm round springform tin with baking paper. Mix together the biscuits and melted butter and press into the base of the lined springform tin. Bake at 180°C for 10min.
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CheesecakeÂ
3 1/2 blocks of cream cheese (900g)
1 cup sugar
3 Tblsp cake flour
3 eggs + 1 egg yolk
1 cup sour creamÂ
1 1/2 tsp vanilla essence
Using an electric hand beater or a stand mixer, beat the cream cheese until smooth and fluffy, add sugar, flour and vanilla. Beat, then add eggs and egg yolk, one at a time, beating between additions.Â
Mix in the sour cream.
Pour into the tin and bake for 10min on 180°C, reduce the oven to 120°C and bake for 30 min.
Then switch off the oven and leave the cheesecake to cool in the oven with the door ajar. Refrigerate after 2hrs.
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ToppingÂ
1 cup sour cream
1 Tblsp castor sugar
Juice of 1 lemon
Mix together and spread over baked cheesecake, refrigerate the cheesecake overnight before removing from the tin.
Serve with berriesÂ