This classic New York Cheesecake recipe results in a rich, creamy, and decadent dessert, featuring a buttery biscuit crust and a smooth, tangy cream cheese filling with a sour cream topping. It's a perfect American-style treat for any occasion.
Prepare the oven and tin for the crust: Place an oven rack in the middle of your oven. Preheat the oven to 180°C (conventional) or 160°C (fan oven), or Gas Mark 4. Line the bottom of a 23cm springform cake tin with parchment paper. This helps prevent sticking. 2. Make the crust: Melt the 85g of butter in a medium-sized pan over low heat. Add the biscuit crumbs and 1 tablespoon of sugar to the melted butter. Stir well until all crumbs are evenly coated and moist. Press this mixture firmly into the bottom of the prepared 23cm springform cake tin. Bake for 10 minutes. 3. Cool the crust: Remove the tin from the oven and place it on a wire rack to cool while you prepare the filling. 4. Increase oven temperature for the filling: After baking the crust, increase the oven temperature to 240°C (conventional) or 200°C (fan oven), or Gas Mark 9. 5. Prepare the cream cheese base: Using a stand mixer with a paddle attachment, beat the 900g of cream cheese on medium-low speed until it is smooth and creamy. This should take about 2 minutes. 6. Add sugar, flour, and salt: Reduce mixer speed to low. Gradually add the 250g of caster sugar. Then add the 3 tablespoons of plain flour and a pinch of salt. Scrape down the sides of the bowl and the paddle at least twice to ensure everything is mixed well. 7. Switch attachment and add liquids: Replace the paddle attachment with the whisk attachment on your mixer. Add the 1/2 teaspoon of lemon juice. Whisk gently until just combined. Add the 3 large eggs, one at a time, mixing on low speed after each addition. Scrape down the bowl and whisk at least twice during this step to ensure an even mix. 8. Add sour cream to the filling: Pour the 250ml of sour cream into a separate bowl and stir until smooth. With the mixer on low speed, slowly add the 250ml of sour cream to the cheese mixture. Whisk until just blended. Do not over-mix; the batter should be smooth, light, and slightly airy. 9. Prepare the tin for baking: Lightly brush the inside sides of the springform tin (above the crust) with a little melted butter. Place the tin on a baking sheet. 10. Pour and smooth the filling: Pour the cheesecake filling over the baked crust in the tin. Gently smooth the top with a spatula. If there are any small lumps, gently push them down with a knife so the surface is as smooth as possible. 11. Bake the cheesecake: Bake in the preheated oven (240°C conventional / 200°C fan) for 10 minutes. After 10 minutes, reduce the oven temperature to 110°C (conventional) or 90°C (fan oven), or Gas Mark 1/4. Continue baking for an additional 25 minutes. 12. Check for doneness and cool: To check if it's done, gently shake the tin. The center of the cheesecake should have a slight wobble, like jelly. The edges should appear set. Turn off the oven. If you prefer a creamy center, open the oven door slightly (about 5-10 cm) and let the cheesecake cool inside for 2 hours. If you prefer a drier texture, leave the oven door closed. A slight crack may appear on the top of the cheesecake as it cools; this is normal. 13. Make the topping: For the topping, combine the 140g sour cream, the 150ml sour cream, the 1 tablespoon of caster sugar, and the 2 teaspoons of lemon juice in a bowl. Stir until smooth. 14. Apply topping and chill: Once the cheesecake has cooled for 2 hours, carefully spread the prepared topping evenly over the entire surface of the cheesecake, making sure it reaches the edges. Loosely cover the cheesecake with aluminum foil. Refrigerate for a minimum of 8 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly. 15. Serve: Before serving, use a thin, round-bladed knife to gently loosen the cheesecake from the sides of the springform tin. Unlock and remove the side of the springform tin. Carefully slide the cheesecake off the tin's base onto a serving plate. Then, gently slide the parchment paper out from underneath the cheesecake.