New York Style Cheesecake
Ingredients
- 180g digestive biscuit crumbs
- 2 tbsp sugar
- 100g unsalted butter, melted, plus extra for greasing the pan
For the cheesecake:
- 4 250g packs of cream cheese, room temperature
- 220g, plus 2 tbsp sugar
- 2 tbsp cornflour
- 2 tbsp vanilla extract
- 2 tsp finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 200g sour cream (full fat)
- 2 tsp lemon juice
Method
How to make New York Style Cheesecake
Preheat the oven to 170°C.
For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
For the cheesecake, increase the oven temperature to 200°C. Beat the cream cheese until light and fluffy. Add 220g sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 3/4 cup of sour cream. Scrape this over the cooled crust.
Bake the cheesecake for 10 minutes at 200°C and then reduce the oven temperature to 105°C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
Stir the remaining sour cream with the remaining 2 tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.
The cheesecake will keep, refrigerated, for up to 4 days.
Original Recipe:
Video from Youtube for further information.
Comment from me:
Cheesecake came out doesn't meet my expectation but still consider pass for me. However, I believe that if follow the recipe for 100% should be much more better than my version. I, accidentally added too much sour cream into the batter so the cheesecake turn out is a little bit too sour. And, the sour cream that I used in my cheesecake was not full milk. So I might be a little different too. And and, the top of the glaze was not follow exact from the recipe, I only left around 10 grams of sour cream, so i reduce the sugar and lemon juice to half. Haha. But it still turn out to be too sour. Hmm, I think the springform pan that I used was not 9-inch, even through I follow the baking time, but it doesn't turn out golden brown at the top of the cheesecake. Ah, and also for the temperature, it doesn't as accurate as the recipe given due to the oven only have certain temperature can be select. Will try to do it next time, when I able to get a new oven and another type of sour cream. =)
Oh, last but not least, it is a little confusing for the baking time in the recipe (maybe due to my limited english too), so I watch the video for better understanding. Good luck guys for anyone who going to try on this!
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