I’ve made a few cheesecakes in my life. Some of them dry and heavy, others too sweet and tangy. Yesterday, I made the perfect New York Cheesecake. It came out with a beautiful flat top, no cracks and a perfect height for my liking. I was almost in tears.
I realised the secret was a lot of patience. All in all, a cheesecake is very easy to make. It is how you bake it that makes a difference. I’ve tried making cheesecakes with and without a water bath, and at different temperatures. After watching a few YouTube videos, I finally found the perfect method. I was jittery throughout the 2 hours the cake was in the oven so I had to force myself to keep calm and watch an episode or two of Orange is the New Black on my laptop. But trust me. It was worth it.
This is probably the only recipe I know by hard because it’s actually my sister’s recipe. Hehe perks of being bullied into helping them I suppose.
New York Cheesecake
200g chocolate digestives (I used the ones from Marks and Spencers)
80g melted butter
3 packs of Philadelphia cream cheese (softened to room temperature)
200ml Bulla Premium Sour Cream (you can use light sour cream too)
1 cup caster sugar
1 teaspoon vanilla essence
juice from half a lemon
- Preheat oven to 180 degrees. Line the bottom of an 8-inch spring form pan with parchment paper.
- Blitz the digestives in a food processor. Add the melted butter and mix well. Press the biscuit base into the base of the spring-form pan to form a crust of about 1 centimetres. Bake in the oven for 10 minutes.
- Using a mixer, beat cream cheese and sugar till fluffy, for about 3 to 4 minutes. Add in vanilla essence and lemon juice.
- Gradually add eggs, one at a time and be sure to scrape the bottom of the bowl to mix everything well.
- Add in sour cream and give the batter one last mix.
- Before pouring the batter into the spring form pan, wrap the bottom of the pan with aluminium foil. This will prevent any leakages or any water from the water bath leaking into the pan.
- Place the spring form pan in a bigger baking pan. Fill the bigger pan with hot water.
- Pour the cheesecake batter into the spring form pan. Make the top as neat and smooth as possible. Cover the top with a piece of aluminium foil.
- Bake in the oven at 180 degrees for an hour. After an hour, continue to bake but remove the aluminium foil on top. Bake for another 30-40 minutes, until the top has a nice brown and a skewer inserted comes out clean.
- DO NOT TAKE THE CAKE OUT OF THE OVEN. Switch off the oven, and leave the door of your oven slightly ajar by placing a wooden spoon to keep it open. Leave it in the oven for another 45 minutes. This will prevent the cake from cracking due to the sudden change in temperature.
- Take the cake out and remove from water bath and let it cool for another 2 hours before placing in the fridge overnight.
- Cake is best served chill with coffee on the side. Enjoy!