When mentioning cheesecake, one of the most famous cheesecakes must be New York cheesecake as it has the rich and creamy texture, but do not require a water bath to bake so it is easy to bake.
It is made with cream cheese, eggs, egg yolks and heavy cream or sour cream to add its richness and smooth consistency. Lemon is also added to add the fresh taste of the cake.As it is not baked in a water bath, it is baked at a high temperature for several minutes and then at a low temperature to ensure the creaminess inside.
- 150g of digestive biscuits or vanilla wafer crumbs (pulse in a food processor until finely ground)
- 2 tablespoons of granulated sugar for the crust
- 4 ½ tablespoons of melted unsalted butter
- 900g of full-fat cream cheese prepared at room temperature
- 225 g of granulated sugar for the cheesecake filling
- 2 tablespoons of cornstarch
- 4 large eggs plus 1 egg yolk prepared at room temperature
- 120 ml of heavy cream
- 1 ½ teaspoon of pure vanilla extract
- Grated lemon zest from 1 small lemon (1 teaspoon)
- Preheat the oven to 180°C then wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
- Mix together the biscuit crumbs, sugar, melted butter and until they are combined and moistened. Press this mixture into the bottom of the pan to form a layer of crumbs.
- Bake for 8 to 9 minutes until golden brown. Put it aside and let it cool down.
- In a mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until it is smooth and lump-free for 1 to 2 minutes. Add in sugar to blend and scrape down the sides and bottom if necessary.
- Add in cornstarch to mix until blended and add in the eggs to mix as well.
- Then add in heavy cream, pure vanilla extract and lemon zest until it is combined and smooth.
- Pour the batter over the cooled crust and spread it evenly.
- Increase the oven temperature to 220°C, then bake the cake for 10 minutes.
- Lower the oven temperature to 110°C and continue to bake the cake for 60 minutes until golden brown around the edges.
- Turn off the oven, open the oven door slightly or halfway to let in cold air and leave the cake in the oven for 60 minutes. This will ensure the cake to remain creamy and not cracking.
- Transfer the cake to a wire rack and let it cool down to room temperature.
- Cover the cake with a plastic lid and refrigerate overnight or at least 12 hours.
- The cheesecake is completed and ready to be served.