New York Style Baked Cheesecake

A rich and dense baked cheesecake with a buttery biscuit base and a smooth vanilla-scented cream cheese filling.

Ingredients

Buttery Base

• 200g digestive biscuits
• 100g unsalted butter, melted
• 20g granulated sugar

Filling

• 900g full-fat cream cheese
• 250g granulated sugar
• 200ml sour cream
• 3 large eggs
• 15ml vanilla extract
• 30g all-purpose flour

Preparation

Crust Preparation

1. Preheat your oven to 180 Celsius and line a 23cm springform tin with parchment paper
2. Crush 200g biscuits into fine crumbs and mix with 100g melted butter and 20g sugar
3. Press the mixture firmly into the bottom of the tin and bake for 10 minutes at 180 Celsius until golden
4. Remove from the oven and allow the base to cool completely while preparing the filling

Filling and Baking

1. Beat 900g cream cheese and 250g sugar on medium speed for 3 minutes until perfectly smooth
2. Incorporate 200ml sour cream and 15ml vanilla then add 3 eggs one at a time, mixing on low speed to avoid air bubbles
3. Fold in 30g flour then pour the batter over the cooled base and bake at 160 Celsius for 70 minutes
4. Turn off the oven and leave the cheesecake inside with the door ajar for 60 minutes to prevent cracking

Tips

• Ensure all ingredients including eggs and cream cheese are at room temperature to avoid a lumpy batter
• Do not overbeat the mixture once the eggs are added as incorporated air will cause the cake to rise and then collapse
• For the best texture, refrigerate the cheesecake for at least 8 hours or overnight before releasing it from the tin