Classic New York cheesecake

    (84)
    7 hours 35 min

    This New York-style cheesecake is fail-safe and unbelievably delicious.


    83 people made this

    Ingredients
    Serves: 12 

    • 125g digestive biscuit crumbs
    • 4 tablespoons caster sugar
    • 75g butter, melted
    • 675g cream cheese, room temperature
    • 200g caster sugar
    • 4 eggs, room temperature
    • 1 tablespoon vanilla extract
    • 1 teaspoon cream of tartar
    • 475ml soured cream
    • 1 teaspoon vanilla extract
    • 100g caster sugar

    Method
    Prep:40min  ›  Cook:55min  ›  Extra time:6hr chilling  ›  Ready in:7hr35min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Mix together the biscuit crumbs, sugar and butter in a bowl until evenly moistened. Press into the bottom and 1cm up the sides of a 23cm springform cake tin.
    3. In a large bowl, mix together the cream cheese and 200g sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla and cream of tartar. Pour over the biscuit base.
    4. Bake in preheated oven until the centre is set, about 50 minutes. Allow to cool at room temperature for 5 minutes.
    5. Mix together the soured cream, 1 teaspoon vanilla and 100g sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the tin and working your way to the centre.
    6. Return to oven for another 5 minutes. Allow to cool in tin to room temperature. Refrigerate for at least 6 hours before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (69)

    0

    Used this recipe with my Btec students and each one was successful and tasted great.  -  09 Dec 2012

    by
    76

    I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST!  -  17 Jan 2008  (Review from Allrecipes US | Canada)

    by
    62

    I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took it out of the oven it looks very runny. Is it suppose to do that and will it firm up in the refrigerator. Other than that it looks like a great recipe!!  -  03 May 2008  (Review from Allrecipes US | Canada)

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