New York Cheesecake

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Ingredients

• 120 g biscuits (digestive or graham crackers)
• 60 g melted butter
• 400 g cream cheese (full fat, room temperature)
• 120 g granulated sugar
• 200 g sour cream (or 100 g heavy cream + 100 g yogurt)
• 150 ml heavy cream
• 2 eggs (room temperature)

Cookware

• ziplock bag
• rolling pin
• springform pan (lined with parchment)
• large bowl
• oven

Steps

Classic creamy New York-style cheesecake with a buttery biscuit base. Baked low and slow, then left to cool gradually in the oven to prevent cracking. This recipe is for an 18 cm (7 inch) pan

1. Crush biscuits into fine crumbs in a ziplock bag using a rolling pin. Mix with melted butter and press firmly into the bottom of an 18 cm springform pan. Refrigerate while preparing the filling.

2. In a large bowl, beat cream cheese with granulated sugar until smooth and creamy. Add sour cream and heavy cream. Mix until combined.

3. Add eggs one at a time, mixing gently after each

4. Pour the filling over the chilled biscuit base. Tap the pan gently on the counter to release air bubbles.

5. Bake in a preheated oven at 180°C for 30 minutes, then reduce temperature to 150°C and bake for another 40-45 minutes until the edges are set but the center still has a slight jiggle.

6. Turn off the oven, crack the door slightly, and leave the cheesecake inside for 60 minutes to cool gradually. This prevents cracking.

7. Refrigerate for at least 4 hours or overnight before serving.

Scaling: for 21 cm pan, multiply ingredients by 1.5x and bake at 150°C for 50- 60 min. For 24 cm, multiply by 2x and bake at 150°C for 50-60 min. For 15 cm, multiply by 0.7x and bake at 150°C for 20-25 min.