American · Dessert
Chicago Style Cheesecake
A dense, tall-sided New York-adjacent cheesecake baked low and slow in a water bath, finished with a whisper-thin sour cream glaze in the old Chicago deli tradition — rich, slightly tangy, and cut into clean, heavy slices.
$1
20 minsPrep
46 minsCook
326 minsTotal
MediumLevel
Nutrition per serving
449Calories
8.1gProtein
35.3gFat
25.3gCarbs
19.3gSugar
0.1gFiber
310mgSodium
206mgChol
19.6gSat Fat
134mgPotassium
104mgCalcium
0.8mgIron
0.4mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling
local
Espresso
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 160C (325F). Lightly butter a 10cm/4 inch springform tin and line the base with a small circle of parchment.
2
Melt the 10g butter and stir it with a scant tablespoon of flour (from the 8g) if making a thin crumb base, or simply grease the tin well for a crustless Chicago-style bake — press any crust mixture firmly into the base and chill while you make the filling.
3
Beat the softened cream cheese in a stand mixer on medium speed for 2 minutes until completely smooth, scraping the bowl down twice.
4
Add the sugar and beat for another minute until light, then beat in the remaining flour and cornstarch until just combined.
5
Add the whole egg and egg yolk one at a time on low speed, mixing only until each disappears — do not overbeat once eggs are in.
6
Mix in the sour cream, vanilla extract and lemon juice on low speed until the batter is silky and lump-free.
7
Pour the batter into the prepared tin, tap gently on the counter to release air bubbles, and set the tin into a larger pan.
8
Pour hot water into the outer pan to come halfway up the sides of the springform tin (water bath) and bake for 42-48 minutes until the edges are set but the centre still has a gentle wobble.
9
Turn off the oven, prop the door open slightly and let the cheesecake sit inside for 20 minutes to prevent cracking.
10
Remove from the water bath, run a knife around the edge, and cool completely on a wire rack at room temperature.
11
Spread the reserved 10g sour cream thinly over the top as a glaze once fully cooled, then chill uncovered for at least 4 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g Cream Cheese, softened
- 22g22g Sour Cream
- 32g32g Sugar White
- 30g30g Egg, lightly beaten
- 9g9g Egg Yolk
- 3g3g Vanilla Extract
- 3g3g Lemon Juice
- 8g8g All Purpose Flour
- 10g10g Butter, melted
- 4g4g Cornstarch
- 10g10g Sour Cream, topping, 1
