American · Dessert
New York Cheesecake
A dense, tangy-sweet baked cheesecake set inside a thin all-butter crumb base, baked low and slow in a water bath until just set and silky, then chilled until firm and sliceable.
$1
25 minsPrep
40 minsCook
485 minsTotal
MediumLevel
Nutrition per serving
422Calories
7gProtein
33.3gFat
24.4gCarbs
21.6gSugar
0.1gFiber
496mgSodium
155mgChol
18.8gSat Fat
120mgPotassium
92mgCalcium
0.5mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
New York Cheesecake Pairing: Moscato d'Asti
local
New York Cheesecake Pairing: Espresso
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 160C. Wrap the base and sides of a 10cm springform tin in foil to prevent leaks.
2
Melt the 12g butter and stir with the 5g sugar in a small bowl to moisten lightly (crust is scaled thin at this size, pressed straight onto the tin base rather than using a separate biscuit layer); press into the base of the tin and chill while making the filling.
3
Beat the 145g softened cream cheese in a stand mixer on low speed until completely smooth, scraping the bowl down, about 2 minutes.
4
Add the 32g sugar and beat on low until just combined, then mix in the 5g flour and the salt.
5
Add the lightly beaten egg in one addition and mix on the lowest speed until just incorporated - do not overbeat or the cheesecake will crack and puff.
6
Stir in the sour cream, vanilla extract and lemon juice by hand with a spatula until smooth and streak-free.
7
Pour the batter over the chilled crust and smooth the top. Place the foil-wrapped tin into a larger roasting pan and pour hot water halfway up the sides to create a water bath.
8
Bake for 38-42 minutes until the edges are set and puffed but the centre still has a 5cm wobble when the tin is nudged.
9
Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour to cool slowly and prevent cracking.
10
Lift from the water bath, remove the foil, and refrigerate uncovered for at least 6 hours or overnight before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 145g145g Cream Cheese, softened,
- 32g32g Sugar White,
- 30g30g Egg, lightly beaten,
- 24g24g Sour Cream,
- 3g3g Vanilla Extract,
- 4g4g Lemon Juice,
- 5g5g All Purpose Flour,
- 12g12g Butter, melted,
- 5g5g Sugar White,
- 1g1g Salt,
