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.Print
- 175 grams of digestive biscuits
- 75 grams of butter
- 610 grams of soft cream cheese
- 150 grams of sugar
- 1 zest of lemon
- ½ lemon juice
- 1 vanilla pod or 1 tsp vanilla extract
- 3 tbsp cornflour
- 2 large eggs
- 250ml double cream
- Spread a little butter around the bottom and sides of the 22cm ring cake tin.
- Line with greaseproof or parchment paper.
- Crush your biscuits in a bowl or in a ziplock with a rolling pin.
- Melt your butter and mix with the crushed biscuit.
- Pack into the base on the 22cm cake ring baking tin.
- Cook for 10 minutes at 180°c
- Allow cooling.
- Whip up the soft cream cheese with a whisk in a big bowl.
- Add the sugar, vanilla pod, lemon zest and juice. Mix well.
- Slowly add the cornflour.
- Crack the eggs into a small bowl, check for any eggshell and add to your cheesecake mix. Stir well.
- In another bowl, lightly whip the double cream to soft peak.
- Add the cream to the cheesecake mix and fold well.
- Pour into the 22cm ring cake tin.
- Smooth over the top with a spatula, ready for baking.
Cooking and cooling
- Bake the cheesecake in the oven at 180°c, for 10 minutes.
- Turn down the oven to 110°c and cook for a further 60 minutes.
- Check there is only a slight wobble in the centre of the cheesecake.
- Turn off the oven, open ajar the door and allow the cheesecake to cool for 30 minutes inside the oven.
- Take the cheesecake out of the oven and cool for 30-45 minutes at room temperature.
- Cool fully in the fridge for a minimum of 4 hours or overnight in the fridge.
- Slice and serve with a nice strawberry compote.
Slow temperature baking and cooling in the oven and at room temperature will prevent the cheesecake from cracking.
The cheesecake will last for 5 days in the fridge in an air-tight container or well wrapped in clingfilm.
You can substitute the double cream for sour cream or Creme Fraiche if you wish.
Sign up for PopUp Chef's latest recipes and chef secrets!
Enter your name & email.