New York Cheesecake
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Classic New York Cheesecake

Sometimes a classic is simply the best. 
Prep Time20 mins
Cook Time2 hrs 45 mins
Resting time6 hrs
Total Time3 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 450kcal

Ingredients

CRUST

  • 150 gr graham crackers
  • 90 gr melted butter

FILLING

  • 700 gr cream cheese
  • 2 tsp vanilla powder
  • 330 gr icing sugar
  • 3 tbsp flour
  • 1 tbsp lemon zest
  • 2 tsp lemon juice

TOPPING

  • 200 gr sour cream
  • 1 tbsp icing sugar
  • 1 tbsp lemon juice

Instructions

  • Set the oven to 160 C/fan and place parchment paper at the bottom of a springform.   
  • Melt the butter and use a mixer to crumb the graham crackers. Mix with the butter.
  • Distribute the crumbs at the bottom of the springform. Bake in the middle of the oven for about 10 min. Let it cool. 
  • Raise the oven temperature to 250 C/fan.
  • If you have a kitchen aid or similar it's time to get that baby cracking. Whisk the cream cheese until smooth (about 2 min.) Add icing sugar, flour, a pinch of salt, vanilla powder, lemon zest and juice. Do this slowly, in order for the batter not to be filled with lumps. 
  • Add one egg at a time. Make sure that they are at room temperature. Lastly, add the egg yolk. Make sure everything is mixed evenly. 
  • Butter the sides of the form. Cut strips of parchment paper to fit the sides of the springform. Place them edge-to-edge. Butter the stripes with melted butter and attach to the sides. This makes it a lot easier to remove them later on. 
  • Fill the springform with the batter. Bake in the middle of the oven for 10 minutes. 
    Turn down the heat to 110 C/fan. Put the timer for 25 minutes. Turn off the oven. Let the cake stay in the oven with the oven door closed for 1 hour. 
    After 1 hour open the oven door and let the cake cool in the oven for additionally 1 hour. 
  • Meanwhile, mix the ingredients for the topping. 
    Mix the sour cream, icing sugar and lemon. 
  • Take the cake out of the oven and spread it evenly on top of the cake.
  • Cover the cake with foil and let it rest in the fridge for about 6 hours. 
    Take it cake out of the fridge, place it on a serving platter and decorate.