Name: Classic New York Cheesecake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 10 servings
Cuisine: Confectionery
Ingredients: 200g digestive biscuits or graham crackers; 80g melted butter; 1 tbsp sugar; 800g cream cheese (Philadelphia or similar), room temperature; 200g sugar; 3 tbsp all-purpose flour; 200ml sour cream (or heavy cream); 1 tsp vanilla extract; Zest of 1 lemon; 4 large eggs; 2 egg yolks

Prep Time30 min

Cook Time65 min

Instructions

Crust

1
Preheat oven to 175°C (350°F). Line the bottom of a springform pan (20–22 cm) with parchment.
2
Crush biscuits in a food processor or in a bag with a rolling pin to fine crumbs.
3
Mix crumbs with melted butter and sugar. Press firmly onto the bottom of the pan.
4
Bake the crust for 10 minutes. Remove and cool. Reduce oven temperature to 160°C (320°F).

Filling

5
Beat cream cheese with a mixer on low speed until smooth (2 minutes). It must be at room temperature!
6
Add sugar and flour, continue beating on low speed.
7
Add sour cream, vanilla, and lemon zest. Mix to combine.
8
Add eggs and yolks one at a time, mixing after each only until just combined. Don't beat on high speed — this introduces air and causes cracks!

Baking

9
Pour filling onto the cooled crust.
10
Place the pan in a larger pan with boiling water (water bath ensures even baking and prevents cracks).
11
Bake at 160°C for 55–65 minutes. Cheesecake is done when edges are set but the center still jiggles slightly (like jelly).
12
Turn off the oven, crack the door open, and leave the cheesecake for 1 hour. Then refrigerate for at least 4 hours (overnight is best).

Chef's Notes

All dairy ingredients should be at room temperature — this prevents lumps. Don't open the oven during baking. If cracks appear — mask them with sour cream topping or berry sauce.