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Sweet obsessions

Homemade New York Cheesecake

Classic New York cheesecake that is creamy and looks absolutely gorgeous.

Start cooking

Tools

Details

9

Ingredients

10

Steps

Time

20'

Prep

60'

Cooking

80'

Total

Ingredients

How many servings?

  • 55 gdigestive biscuits
  • 80 gcaster sugar
  • 30 gbutter, melted
  • 300 gcream cheese
  • 1 tablespoonflour
  • 1/3 teaspoonvanilla extract
  • 20 mllemon juice
  • 1egg
  • 70 mlsour cream
  • 110 gdigestive biscuits
  • 160 gcaster sugar
  • 60 gbutter, melted
  • 600 gcream cheese
  • 2 tablespoonsflour
  • 2/3 teaspoonvanilla extract
  • 40 mllemon juice
  • 2egg
  • 140 mlsour cream
  • 165 gdigestive biscuits
  • 240 gcaster sugar
  • 90 gbutter, melted
  • 900 gcream cheese
  • 3 tablespoonsflour
  • 1 teaspoonvanilla extract
  • 60 mllemon juice
  • 3egg
  • 210 mlsour cream
Make it now
  • Step 1

    Put the digestive biscuits into the food processor. Mix on speed 2 until biscuits have a breadcrumb consistency. Add 1 tablespoon of sugar and melted butter and mix for 1 minute on speed 2 until well combined.

  • Step 2

    Line the base of a springform tin (23 cm) with a square piece of parchment paper - clip the sides of the springform tin on the base (the excess of the paper will stick out of the bottom).

  • Step 3

    Press the biscuit mixture into the bottom of the tin. Bake for 10 minutes on 180°C. Remove from the oven and let cool slightly.

  • Step 4

    Place the cream cheese in the bowl of a stand mixer fitted with the Flat Beater. Turn the Speed Control Lever to 2. Beat the cream cheese for 2 minutes. Gradually add sugar and keep mix until sugar is fully incorporated.

  • Step 5

    Add flour, vanilla extract and lemon juice and beat for another minute.

  • Step 6

    Change the Flat Beater to the Wire Whip. Add 3 eggs. Beat it for 2 minutes on speed 2. Scrape it a few time to ensure the mixture is as smooth as possible.

  • Step 7

    Add sour cream and continue beating for another minute.

  • Step 8

    Brush the sides of the tin with some butter and line them with parchment paper. Pour the cream cheese mixture into the tin.

  • Step 9

    Bake for 15 minutes on 180°C. Lower the temperature to 110°C and bake for 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 2 hours.

  • Tip

    Top the cheesecake with sour cream mixed with sugar and lemon juice.

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Homemade New York Cheesecake

Step 1

Put the digestive biscuits into the food processor. Mix on speed 2 until biscuits have a breadcrumb consistency. Add 1 tablespoon of sugar and melted butter and mix for 1 minute on speed 2 until well combined.

Step 2

Line the base of a springform tin (23 cm) with a square piece of parchment paper - clip the sides of the springform tin on the base (the excess of the paper will stick out of the bottom).

Step 3

Press the biscuit mixture into the bottom of the tin. Bake for 10 minutes on 180°C. Remove from the oven and let cool slightly.

Step 4

Place the cream cheese in the bowl of a stand mixer fitted with the Flat Beater. Turn the Speed Control Lever to 2. Beat the cream cheese for 2 minutes. Gradually add sugar and keep mix until sugar is fully incorporated.

Step 5

Add flour, vanilla extract and lemon juice and beat for another minute.

Step 6

Change the Flat Beater to the Wire Whip. Add 3 eggs. Beat it for 2 minutes on speed 2. Scrape it a few time to ensure the mixture is as smooth as possible.

Step 7

Add sour cream and continue beating for another minute.

Step 8

Brush the sides of the tin with some butter and line them with parchment paper. Pour the cream cheese mixture into the tin.

Step 9

Bake for 15 minutes on 180°C. Lower the temperature to 110°C and bake for 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 2 hours.

Tip

Top the cheesecake with sour cream mixed with sugar and lemon juice.

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