Today I am sharing my go-to recipe of a simple classic New York style baked cheesecake that has that signature crust from biscuits and melted butter and the filling that consists of cream cheese (obviously) that has been paired with other ingredients to make it light, and fluffy.
Ingredients at a glance
There are two components of this classic cheesecake, the biscuit base and the creamy filling.
For the Biscuit Base – crushed biscuits (digestive, graham cracker, lotus etc.), unsalted melted butter
For the Creamy dreamy filling – Cream cheese, sour cream/greek yogurt, lemon juice, eggs, sugar, salt, whipping cream, corn flour
Step by step to make baked Cheesecake
First make the base – Crush the biscuits in a food processor or you can place them in a zip lock bag and crush with a rolling pin. Add the melted butter and mix well. Press into the prepared tin.
Second make the cream cheese – Beat the cream cheese and sugar well, add in eggs. Mix in sour cream/ greek yogurt, lemon juice and whipping cream. Sift in corn flour and mix well.
FAQs
Substitutions and Variations
I have not added sugar to the base to balance the sweetness of the filling. You can also add some lemon zest to the base as well, as well as crushed walnuts to add another flavor dimension.
For the filling the cream cheese you use is the major factor. You want cream cheese that comes in tub or block form and not spreadable kind that comes in a jar. Local brand in Middle East Almarai is making decent cream cheese similar to Philadelphia. I prefer using greek yogurt instead of sour cream but you can use either. If you are using only yogurt, make sure you strain it for a couple of hours before using to remove excess water.
Serving Suggestions
This cheesecake is typically served with any kind of berry sauce. You can even pair it with dark or milk chocolate ganache. Simple cream drizzle with a dust of icing sugar works equally well.
Storage and Make Ahead
This cake keeps well in refrigerator covered for up to 3 days. You can make it a day ahead of serving for best results.
Recipe
Baked New York Cheesecake
Simple classic New York style baked cheesecake that has that signature crust from biscuits and melted butter and the filling that consists of cream cheese (obviously) that has been paired with other ingredients to make it light, and fluffy.
Ingredients
For the Base
- 80 grams Biscuits of choice
- 40 grams melted butter, unsalted
- zest of lemon as required
For the Filling
- 350 grams Cream cheese
- 100 grams Sugar
- pinch of Salt
- 2 Eggs
- 1 1/2 tablespoons Lemon Juice
- 160 grams Sour cream/Greek Yogurt
- 110 grams Heavy cream *
- 25 grams corn flour/corn starch
Instructions
Prepare the Tin
Take a 6 inches ring/cake pan and make a collar of parchment paper about 3 inches in width around it. Place a round of card board at the base. Place the entire thing in a larger cake pan and then another roasting pan for water bath. Instead of placing it in larger cake pan, you can wrap it in foil as well. This extra layer helps protect it from water seeping in. Pour the water in the roasting pan approximately 2 inches.
Preheat the oven to 350F.
For the Base
- Crush the biscuits (nuts if using) in a food processor and add in melted butter (and zest). If using hands, place the biscuits in a zip lock bag and crush with the help of a rolling pin, take them out in a bowl and add butter and lemon zest.
- Press the mixture into the prepared cake tin.
- Bake for 10 minutes until the filling is being prepared.
For the Cream Cheese Filling
- With an electric hand beater or a hand whisk, cream cream cheese and sugar well.
- Add in eggs and lemon juice.
- Whisk in sour cream/ greek yogurt and whipping cream.
- Add in salt and sift in corn flour and continue whisking till homogenous mixture is obtained.
- Pour the mixture into the half baked base and return to oven for 50 minutes until firm and slight jiggly.
- Cool completely and chill for a couple of hours before slicing.
Notes
*Whipping cream is also called double cream or heavy cream with atleast 32% fat.
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