New York Cheesecake
How to make a delicious, New York Cheesecake, easy step by step instructions, from start to finish.
Ingredients
Method
- Main Ingredients:
- 125g / 4½oz Digestive biscuits
- 60g / 2oz Unsalted Butter (Melted)
- 400g / 14oz Cream cheese
- 200g / 7oz Sour cream
- 150g / 5½oz Double or Heavy Cream
- 120g / 4oz Castor or granulated Sugar
- 2 Medium size Eggs
- 15g / 2tbls Corn-flour / Corn-starch
- 10mls / 1½tsp Vanilla extract
- 6mls / 1tsp Lemon Juice
- Raspberry Sauce:
- 150g / 5½oz Fresh Raspberries
- 25g / 1oz Sugar
- 1tbls Water
- Line the bottom and sides of a suitable cake tin (which has a removeable bottom) with parchment paper, see video for an example.
- Place the butter in the microwave and melt on full power, for 30 seconds at a time, until melted.
- In a small bowl break the biscuits up into small crumbs.
- Pour the melted butter onto the biscuit crumbs, and mix together.
- Add the biscuit mixture to the bottom of the lined cake tin, spread them out, and gently compress them down.
- Waterproof the bottom of the cake tin with a good quality baking foil.
- Place the tin in the fridge, until the butter and biscuit mix sets hard.
- In a large bowl, cream together the cream cheese and sugar, until smooth.
- Add the sour cream, and whisk until incorporated.
- Add the double cream to the bowl, whisk for a few seconds, until smooth.
- Do not be tempted to add all of the ingredients at once, or your cheesecake batter could split.
- Add the eggs to the bowl and whisk until incorporated.
- Next, add the corn-flour and whisk that in.
- Finally add the lemon juice and vanilla extract, and whisk those in.
- You should now have a silky smooth and glossy cheesecake batter.
- Time to preheat your oven to 180°C / 355°F / Gas Mark 4.
- Take your cake tin out of the fridge and pour the batter onto the biscuit base.
- Gently jiggle the tin until it levels out.
- Put a large kettle on to boil.
- Place the cake tin, inside a large roasting tin, see video for an example.
- Put the tins into the oven, and carefully pour the boiling water from the kettle into the roasting pan, to about an inch deep.
- Bake at this temperature for 30 minutes.
- Once the time is up, and without opening the oven door, reduce the temperature to 150°C / 300°F / Gas Mark 2, and set your timer for a further 30 minutes.
- Once the time is up, once again, do not open the oven door, just turn off the heat, and allow it to set and cool down for 1 hour.
- Making the raspberry sauce:
- Place the raspberries, sugar and water into a Pyrex jug, cover the top with cling film, prick a small vent hole in the middle of the cling film, and microwave for approx 3 to 4 minutes, the raspberries should break up as the temperature gets higher.
- Carefully push the hot mixture through a fine sieve using a spatula.
- And that’s your raspberry sauce made.
- Take the now cooled cheesecake out of the oven, remove the baking foil, and refrigerate until needed.
- Slice and serve, with fresh raspberries on the side, and pour over a little of the delicious raspberry sauce.
- Enjoy.
Equipment & products used in my kitchen and videos
