New York cheesecake

Name: New York cheesecake
Yield: 4 servings
Cuisine: United States
Ingredients: 85g Butter; 140g Sour Cream; 1tbsp Sugar; 900g Cream Cheese; 250g Caster Sugar; 3 tbs Plain Flour; 1 ½ teaspoons Lemon Juice; 3 Large Eggs; 250ml Sour Cream; 150ml Sour Cream; 1 tbsp Caster Sugar; 2 tsp Lemon Juice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter85 g
Sour Cream140 g
Sugar1 tbsp
Cream Cheese900 g
Caster Sugar250 g
Plain Flour3 tbsp
Lemon Juice1.5 tsp
EggsLarge3
Sour Cream250 ml
Sour Cream150 ml
Caster Sugar1 tbsp
Lemon Juice2 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2
For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3
Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

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