The traditional New York cheesecake is prepared from cream cheese and sour cream added to egg and sugar mixture. It has a dense texture, smooth and creamy consistency.
The secret of creaminess of the New York cheesecake is a low temperature used for baking. In general, when baked in a low temperature, any cheesecake ends up with a creamier consistency.
This cheesecake is one of the best ones I have eaten so far. You shouldn’t miss out on this either so try this recipe for the New York cheesecake.
Ingredients for New York cheesecake.
- 80 g unsalted butter
- 120 g butter biscuits
- 1 teaspoon of caster sugar
- 500 g mascarpone cheese
- 450 g cream cheese e.g. Philadelphia
- 250 g caster sugar
- 4 tablespoons of cake flour
- 1 teaspoon of powdered vanilla pudding
- 1/2 teaspoon of grated lemon zest
- 3 eggs
- 250 g sour cream
- juice from 1 lemon
- 150 ml Greek joghurt
- 1 teaspoon of lemon juice
- 1,5 tablespoon of caster sugar
How to make New York cheesecake.
Biscuits bottom: crumble the biscuits into the consistency of breadcrumbs. Melt the butter and mix it with the crushed biscuits and caster sugar.
Line a round-shaped baking tin with baking paper. Spread out the biscuit mixture evenly on the bottom and gently press with your fingers. Put the tin in an oven preheated to 180 degrees Celsius for 10 minutes. Once baked, let it cool down.
Cheese filling: put the caster sugar and eggs in a bowl. Whisk until it gets a uniform and fluffy consistency. Then, in small batches, add the mascarpone cheese, cream cheese and sour cream, while whisking continuously. At the end, add the sifted flour, pudding powder and the juice and zest of lemon.
Pour the cheese mixture onto the pre-baked biscuit base. Place the tin in an oven preheated to 200 degrees Celsius for 10 minutes. After 10 minutes, reduce the temperature to 130 degrees Celsius and continue baking for 1 hour and 10 minutes. When the cake finishes baking, turn off the oven, open it and leave the cheesecake in it until it is completely cool. Do not remove it from the tin at any point.
Joghurt topping: mix the Greek jogurt with the lemon juice and caster sugar. Pour it over the cool cheesecake (which is still in the baking tin). Cover the top of the cheesecake carefully with aluminium foil and put it in the fridge for overnight.
Good to know when making New York cheesecake.
I used a round-shaped baking tin with a diameter of 22 centimetres.
The cheesecake must be completely cold before pouring the jogurt over it. It takes up to 4 hours for the baked cheesecake to cool down.
Don’t be afraid if the center of the cheesecake looks liquid when cake is taken out of from the oven. Once it has cooled down and stayed in the fridge, the cheese will come together.
Do you like cheesecakes? If so, try our recipe for Chocolate cheesecake with mousse.