Cook and Scale
New York Cheesecake
12 servings · 100 min total
A tall, dense, and impossibly creamy baked cheesecake on a buttery crumb base, finished with sour cream for that signature tang. Pure indulgence.
Ingredients
- 200 g breadcrumbs
- 100 g butter, melted
- 900 g cream cheese, softened
- 250 g white sugar
- 3 tbsp wheat flour
- 4 egg
- 200 g sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 1 pinch salt
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Bake the crumb base — Heat the oven to 175C. Mix the breadcrumbs with the melted butter, press firmly into the base of a lined springform tin, and bake for 10 minutes. Let cool.
- 2.
Make the cheesecake filling — Beat the cream cheese with the sugar and flour until smooth. Add the eggs one at a time, then beat in the sour cream, vanilla, lemon juice, and salt until silky.
- 3.
Bake the cheesecake — Pour the filling over the base and bake for about 60 minutes until set but still with a slight wobble in the centre.
- 4.
Cool and chill the cheesecake — Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour, then chill for at least 4 hours before slicing.