New York Cheesecake
 
Prep time
Cook time
Total time
 
Serves: 1 10 inch cheesecake
Ingredients
For the crust:
  • 225gms digestive biscuits crushed
  • 110 grams melted butter
  • ½ tsp ground cinnamon
For the filling:
  • 5 large eggs, room temperature
  • 400 gms sour cream, room temperature
  • 800 gms cream cheese, room temperature
  • 113 grams unsalted butter, room temperature
  • 1½ cups sugar
  • 2 tbsp corn starch/ corn flour
  • 1½ tsp vanilla extract
  • juice from 1 lemon
  • 1 tsp grated lemon zest
Instructions
  1. Generously butter the sides and bottom of a 10 inch springform pan. Wrap a double/triple layer of heavy duty aluminium foil around the outside bottom and sides of the pan. This is to prevent from water leaking into the springform pan when you put it in the water bath.
  2. Preheat oven to 350 F. Meanwhile prepare the crust.
  3. In a food processor, crush the biscuits into a fine powder. Add the ground cinnamon and mix it. Add the melted butter and let the dough come together. Remove the biscuit crumb. Press the crumb mixture onto the bottom of a 10-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
  4. Lower the oven temperature to 300 F and make the filling.
  5. In a large mixing bowl, add the eggs and sour cream. Beat them together until well blended.
  6. In another bowl, beat the cream cheese with the butter until smooth and creamy. Add to the egg sour cream mixture and beat for another 1 minute.
  7. Add the sugar, corn starch, vanilla, lemon juice, lemon zest. Beat on medium speed for 2 minutes.
  8. Pour into the prepared springform pan, and place the spring form pan in a large roasting pan that is big enough to fit the springform pan without its sides touching. Place in the oven and carefully fill the roasting pan with very hot water to reach halfway up the sides of the springform pan.
  9. Bake for 2 hours, or until the cake is very lightly colored and only the centre is slightly wobbly. The edges should look done Remove the roasting pan from the oven and carefully remove the springform pan from the water. Peel off the aluminium foil carefully. Let stand at room temperature to cool completely for about 4 hours. Refrigerate, covered, until chilled, another 2-3 hours or overnight. Overnight chilling yields the best texture.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/05/15/new-york-cheesecake/