New York Cheesecake

I love how balanced this cheesecake tastes. So creamy, rich and slightly tangy, this New York cheesecake has a buttery biscuit crust, a smooth lemon-scented cheesecake filling, and a light sour cream topping. It’s also surprisingly simple to make, you can mix the filling by hand or simply put everything into a blender.

Let the cheesecake chill well before slicing. The texture becomes much creamier and more delicious after a few hours in the fridge. 🤎

📝 Ingredients

Biscuit Crust

1. 150g digestive biscuits
2. 70g unsalted butter, melted

Cheesecake Filling

1. 300g cream cheese
2. 50g granulated sugar
3. 50g unsalted butter
4. Zest of 1 lemon
5. 7g lemon juice
6. 60g sour cream
7. 30g heavy cream
8. 1 large egg

Sour Cream Topping

1. 100g sour cream
2. 30g heavy cream
3. 15g granulated sugar
4. 7g lemon juice

🥣 Tools you need

1. 6-inch (15 cm) round springform pan with a removable bottom
2. Food process or blender
3. Mixing bowls
4. Whisk and Spatula
5. Kitchen scale
6. Glass or cup

🍳 Step-by-step Instructions 

1. Make the biscuit crust

Melt the butter and set it aside.

Crush the biscuits into fine crumbs using a blender. If you don't have one, put the biscuits in a sealed bag and crush them with a rolling pin.

Mix the biscuit crumbs with the melted butter until evenly combined.

Transfer the mixture into a 6-inch springform pan with a removable bottom. Wrap the pan bottom with aluminum foil.

Use the bottom of a glass or cup to gently press the crumbs into an even layer.

Place the crust in the refrigerator while preparing the cheesecake filling.

2. Make the cheesecake filling

Add the cream cheese and sugar to a bowl and place it over a pot of gently simmering water.

Stir until the cream cheese becomes soft and smooth and the sugar is mostly dissolved.

Add the butter and mix until completely incorporated.

Finely grate the zest of one lemon directly into the mixture. Only grate the yellow outer layer and avoid the white pith underneath, as it can taste bitter.

Add the lemon juice and sour cream. Mix until smooth.

Pour in the heavy cream and add the egg. Mix gently until everything is fully combined and the batter is smooth.

💡Quick method: You can also add all the cheesecake filling ingredients to a blender and blend until smooth. Avoid over-blending, as incorporating too much air can cause the cheesecake to puff up and crack during baking.

3. Bake the cheesecake

Pour the cheesecake batter over the chilled biscuit crust.

💡Tip: Place a small oven-safe bowl filled with water next to the cheesecake in the oven. The extra moisture creates a gentler baking environment that help with avoiding cracking top. (Optional)

Bake at 180°C (356°F) for about 30 minutes.

Keep an eye on the surface while baking. If you think the cheesecake has developed enough color on top but not fully baked yet, you can loosely cover it with aluminum foil to prevent excessive browning.

The cheesecake should look set around the edges while the center still has a slight wobble.

4. Cool the cheesecake

Once the cheesecake is done, remove it from the oven.

Do not shake or tap the cheesecake.

Let it cool completely at room temperature.

5. Make the sour cream topping

While the cheesecake is cooling, combine the sour cream, heavy cream, sugar, and lemon juice.

Mix until smooth and creamy.

Once the cheesecake has cooled, spread the sour cream mixture evenly over the top.

6. Chill

Refrigerate the cheesecake for at least 3 hours, but preferably overnight.

7. Remove the cheesecake from the pan

Before removing the cheesecake from the springform pan, use a hair dryer on warm heat to gently warm the outside of the pan.

Move the hair dryer around the sides of the pan for a few seconds at a time. The heat will slightly soften the cheesecake around the edges, making it easier to release from the pan without damaging the sides.

Carefully release the springform pan and transfer the cheesecake to a serving plate.

For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut.

🙋 Frequently Asked Questions (FAQ)

• Do I need to line the pan with parchment paper?

No. This recipe uses a springform pan with a removable bottom, so parchment paper is not necessary.

• How do I remove the cheesecake from the pan without breaking it?

After the cheesecake has chilled completely, gently warm the outside of the pan with a hair dryer.

Move the hair dryer around the sides rather than concentrating the heat in one spot. This helps loosen the cheesecake from the pan and makes it easier to release cleanly.

• Why do I need to add water while baking?

The water creates a more humid environment in the oven, which helps the cheesecake bake more gently and can reduce the chance of the surface becoming too dry or cracking.

You don't need to bake the cheesecake directly in a water bath. Simply placing a heatproof dish of water next to it works for this recipe.

• How do I know when the cheesecake is done?

The edges should look set, while the center should still have a gentle wobble when you carefully move the pan.

Don't wait for the entire cheesecake to become completely firm in the oven. It will continue to set as it cools and chills.

• Why is my cheesecake cracked?

A few things can cause cracks, including overmixing, incorporating too much air, overbaking, or sudden temperature changes.

Don't worry too much if you get a small crack because you will finish it with sour cream topping that covers cracks. 🤎

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