New York Cheesecake
The most luxurious New York cheesecake recipe with a secret ingredient: sour cream!
Servings: 12
Calories: 455kcal
Equipment
- 9 inch cake pan
- Roasting pan or a bigger pan to fit a 9 inch pan
- Aluminium foil
- Mixer
Ingredients
For the crust
- 200 g digestive biscuits, finely crushed (14 to 15 biscuits)
- 113 g unsalted butter, melted (½ cup)
For the cheesecake filling
- 300 g sour cream, room temperature (1 ¼ cup)
- 570 g cream cheese, room temperature (2 ½ cup)
- 200 g sugar (1 cup)
- 80 ml cream, room temperature (⅓ cup)
- 15 ml vanilla extract (1 tablespoon)
- 2 eggs, room temperature (medium size)
- 3 yolks, room temperature (medium size)
Instructions
Make the crust
- Position an oven shelf in the middle of the oven. Heat the oven to 150°C.
- Lightly brush the base of a springform pan with some of the melted butter. Line the base and the side of the pan with parchment paper.
- For the crust, stir in digestive biscuit crumbs with melted butter until the mixture is evenly moistened. Press the mixture into the bottom of the pan using the bottom of a glass until well packed. Bake for 10 minutes. Cool thoroughly on a wire rack.
- Line the outer cake pan with aluminium foil.
Make the filling
- Reduce oven temperature to 120°C. Boil 1 litre of water in a kettle.
- In a small bowl, combine vanilla extract, eggs, egg yolks and heavy cream and set aside.
- Mix cream cheese and sugar in a mixing bowl on low speed for 1 minute. Stop to scrape the side of the bowl. Add sour cream and continue mixing on low speed for another 30 seconds. Stop and scrape for a second time, and continue mixing on low speed for another 1 minute.
- While the mixer is running, slowly pour the egg mixture. Stop and scrape 2 to 3 times. Stop mixing when the color of the mixture looks uniform. Pour filling into the cooled crust.
- Line the roasting pan with a kitchen towel. Place the springform pan that has been lined with aluminium foil in the roasting pan, and place them in the oven. Slowly, pour boiling water into roasting pan until it comes up about two third of the cheesecake. Bake for 1 hour.
- After 1 hour, turn the oven off and open the oven door for 1 minute. Close the door and leave the cake in the oven for another 1 hour.
- Remove the cheesecake from the roasting pan to cool in the refrigerator for at least 6 hours.
- To serve, simply release the springform pan and remove the parchment paper. Place knife in a hot water before slicing and wipe clean after every cut.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 455 |
| % Daily Value* | |
| Total Fat 36.3g | 47% |
| Saturated Fat 21.2g | 106% |
| Cholesterol 175mg | 58% |
| Sodium 226mg | 10% |
| Total Carbohydrate 26.5g | 10% |
| Dietary Fiber 0.1g | 1% |
| Total Sugars 19.9g | |
| Protein 6.8g | |
| Vitamin D 11mcg | 53% |
| Calcium 89mg | 7% |
| Iron 1mg | 6% |
| Potassium 123mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |