Let Me Tell You About This Cheesecake (And That One Time...)
Okay, first off, let me just say: if you’d told younger me that one day I’d be voluntarily baking a New York cheesecake (and not, you know, just eating it at diners at 2am), I’d have laughed you out of my kitchen. But here we are. My first try was a total disaster—cracked top, soggy base, my little brother still teases me about it. But, honestly, there’s something almost therapeutic about whisking and waiting, and that first perfect slice? Worth every minute. Plus, it’s one of those bakes where even your mistakes are still delicious. I once ate half a broken cheesecake straight from the tin with a spoon. No regrets.
Why You'll Love This (Or At Least, Why I Do)
I make this whenever I need to impress someone (or, let’s be real, when I need comforting). My family goes absolutely bonkers for it at holidays—like, barely-hits-the-table gone. Sometimes, when I’m feeling lazy, I’ll just do the crust and filling and skip the water bath, and honestly, it’s still pretty great (but don’t tell the cheesecake purists). Oh, and you know those days when you just want dessert for breakfast? Yeah, cold leftover cheesecake is dangerously good with coffee. Don’t let anyone judge you—life’s too short.
Here’s What You’ll Need (And What You Don’t)
- 200g digestive biscuits (or graham crackers if you’re stateside—they both work; my mate swears by Hobnobs, but that’s just chaos)
- 100g unsalted butter, melted (sometimes I chuck in a smidge more if I’m feeling wild)
- 900g full-fat cream cheese (Philadelphia is classic, but store-brand is honestly fine. I’ve even mixed in a bit of ricotta when I ran short once. Not bad!)
- 250g caster sugar (granulated if you must, just mix a little extra to help it dissolve)
- 3 tablespoon plain flour (I’ve left this out in a pinch; cheesecake’s a forgiving beast)
- 1 teaspoon vanilla extract (or a splash of vanilla bean paste if you’ve got some knocking about)
- 3 large eggs plus 1 yolk (the extra yolk is for richness; you can skip it and no one will notice, probably)
- 200ml sour cream (Greek yogurt will do in a crisis, but it’s a bit tangier)
- Zest of 1 lemon (optional, but I think it lifts the flavor)
How I Actually Make It — Warts and All
- First, smack those biscuits to bits. I use a zip-top bag and a rolling pin (but honestly, a wine bottle will do). Mix the crumbs with melted butter and press into your tin. I just use my hands, but the back of a spoon is supposed to be more “professional.” Chill it for 10 minutes, or until you remember it’s there.
- Meanwhile, preheat your oven to 180°C (that’s 350°F). Line the base of a 23cm (9-inch) springform tin with baking paper—if you forget, just butter it well. I’ve done both. No disasters yet.
- In a big mixing bowl, beat the cream cheese until it looks smooth (don’t skimp here; lumps are nobody’s friend). Add sugar, flour, and vanilla. Beat again. This is where I usually sneak a taste, just to, you know, check for poison.
- Now, add the eggs and yolk one at a time, beating just enough to mix. If it looks a bit odd and curdled, don’t panic; it sorts itself out in the oven.
- Stir in the sour cream and lemon zest (if using). Pour the whole lot over your chilled base.
- Here’s the fiddly bit: wrap the outside of your tin in foil and put it in a roasting pan. Pour boiling water into the pan until it’s halfway up the tin. Or, if you cannot be bothered, just bake it as is—you’ll maybe get a couple of cracks, but hey, whipped cream hides a multitude of sins.
- Bake for about 50 minutes, then turn the oven off, crack the door (jam it with a wooden spoon if you’re feeling fancy) and let it cool in there for an hour. This step helps stop cracks, but if it happens, just call it “rustic.”
- Chill for at least 4 hours, but I think it tastes better the next day. If you can wait that long. I don’t always manage (who does?).
Notes From My (Occasionally Messy) Kitchen
- If you forget to bring the cream cheese to room temp, it takes a bit more muscle, but you can still get there. Microwave it gently for 10 seconds at a time.
- Once, I tried using low-fat everything. Just… don’t. It set weird, and tasted flat.
- If your base is a bit crumbly, add a smidge more butter next time. Or just embrace the chaos.
- Cracks? Cover ’em with fruit or cream. Nobody will know—or care, honestly.
Wild Variations (Some Worked, Some… Not So Much)
- Swirled in raspberry puree before baking once—looked like modern art, tasted amazing.
- Oreos instead of digestives? Yes, please. Though, on second thought, I used too much filling and it got a bit soggy. Lesson learned.
- Tried adding a chocolate ganache layer on top. Tasty but, wow, rich. Maybe halve the ganache if you try it.
Equipment (And How to Fudge It)
- A springform tin is best, but I’ve used a deep cake tin and just lined it super well. Bit trickier to get out, but it’s doable.
- Electric mixer makes life easier, but if you’re feeling strong, a wooden spoon and some elbow grease will do. Eventually.
- Don’t have a roasting pan for the water bath? I once used a large casserole dish. Worked fine. Or just skip it, as mentioned (I’m not the boss of you).
How Long Will It Keep? (But Honestly, It Never Does)
Technically, it’ll keep in the fridge for up to 4 days, covered. But in my house, it’s rare there’s anything left after 24 hours. If you do manage to ration it, it actually gets creamier after a day or two. Freezes well, too—just wrap individual slices in clingfilm, then tinfoil.
Serving This Up (The Rituals in My Kitchen)
We’re a “pile on the fresh berries and a dollop of whipped cream” family, but I won’t judge if you go for caramel sauce (my cousin does, and it’s good). Occasionally, I’ll serve it with a bit of lemon curd if I’m feeling fancy. And if someone brings coffee, even better. Afternoon tea, anyone?
Pro Tips—Learn From My Oops Moments
- Don’t rush the cooling. I tried once, and it collapsed in the middle. Tasted fine, looked… sad.
- If you overmix after adding eggs, the top might puff up and then crack. Just mix until it’s combined. I learned this the hard way.
- Bake it the day before you need it if you can. The texture really does improve (didn’t believe it until I tried myself).
FAQ—(Because People Actually Ask Me These!)
- Can I use light cream cheese?
- You can, but it won’t be as lush. I once tried half-and-half, and it was okay, just a bit sad. Full-fat is just worth it.
- What if I don’t have a springform tin?
- Honestly, line a regular tin really well, and be prepared for some creative maneuvering. Or, treat yourself and pick up a cheap springform (here’s a decent one: good cake tins guide).
- Why did my cheesecake crack?
- Could be overbaking, could be cooling too fast, could just be fate! Cover it with sauce and move on. Here’s a great troubleshooting page: Sally’s Baking Addiction on cracks.
- Is a water bath really necessary?
- I mean, real talk? Sometimes I bother, sometimes I don’t. It helps with texture, but if you skip it, the world won’t end.
- Can I make it gluten-free?
- Yep! Use gluten-free biscuits for the base, skip the flour or use a GF blend. Actually, I find it works better if you don’t overbake when using gluten-free stuff.
So there you have it—my not-so-polished guide to New York baked cheesecake. And if you ever find yourself with leftover filling, try swirling it into brownies; trust me, it's a winner. Let me know how yours turns out, or if you run into any weird disasters. We've all been there. For more home baking fun, I often check King Arthur Baking’s classic cheesecake for ideas. Enjoy!
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 900 g cream cheese, softened
- 250 g granulated sugar
- 3 large eggs
- 200 ml sour cream
- 2 teaspoon vanilla extract
- 2 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Instructions
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1Preheat the oven to 160°C (320°F). Grease and line the base of a 23 cm (9-inch) springform pan.
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2Mix the crushed digestive biscuits with melted butter. Press the mixture firmly into the base of the prepared pan. Chill in the refrigerator while preparing the filling.
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3In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
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4Stir in the sour cream, vanilla extract, flour, and lemon juice until just combined. Pour the filling over the chilled biscuit base.
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5Bake for 1 hour and 10 minutes, or until the center is just set with a slight wobble. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
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6Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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