New York cheesecake
New York’s cheesecake: dense, creamy and tall, on a biscuit base. The city’s Jewish delis made it popular in the early 20th century.
Ingredients
- 200 g digestive biscuits
- 80 g melted butter
- 900 g cream cheese at room temperature
- 200 g sugar
- 4 eggs
- 200 g soured cream (or whipping cream)
- 1 tablespoon flour
- 1 teaspoon of vanilla and the zest of 1 lemon
How to make it at home
- Crush the biscuits, mix them with the butter and press into the base of a 23 cm springform tin. Bake for 10 minutes at 170 °C.
- Beat the cheese with the sugar on a low speed until smooth. Add the eggs one at a time, then the soured cream, flour, vanilla and lemon, without overbeating.
- Wrap the outside of the tin in foil and pour in the mixture.
- Bake in a bain-marie at 160 °C for about 1 hour, until the edges are set and the centre still wobbles.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Chill in the fridge overnight.
The trick: Beat gently and cool slowly: that way it won’t crack.