The best ever New York Cheesecake is here, look no further, you’ve found the most smooth, velvety and creamy New York Cheesecake.
To make the perfect baked cheesecake is all about how you cook it, overcook the cheesecake and you will get a dry and grainy cheesecake. Nobody wants that so here’s the secret to a perfectly cooked cheesecake.
I did a live Facebook live demonstration on how to make this cheesecake after I did a poll in the group, for either bread and butter pudding or New York Cheesecake. Cheesecake is the winner.
Bake the biscuit base for 10 minutes at 180°c, allow cooling. Meanwhile, make the cheesecake filling. Whipped up the cream cheese, sugar, vanilla pod, cornflour, lemon juice, eggs and soft whipped double cream. Fold together then pour into your 22cm lined cake ring.
The secret to this cheesecake is the slow baking and cooling process.
I bake the cheesecake for 10 minutes at 180°c then turn down the oven to 110°c to cook for 60 more minutes, then I switch off the oven, open ajar the door and allow the cheesecake to cool for 30 minutes inside the oven. Take the New York Cheesecake out of the oven and cool for another 30 minutes on the counter. Then refrigerate for 4 hours minimum, to fully chill.
Creamy, smooth and velvety New York Cheesecake is the best. I like to serve with a strawberry compote which really complements the cheesecake.