cheesecakeraspberrylemon
New York Cheesecake
A classic baked New York cheesecake with a biscuit crust, creamy vanilla filling and homemade raspberry topping.
From YouTube · Sep 25, 2016
A classic baked New York cheesecake with a biscuit crust, creamy vanilla filling and homemade raspberry topping.
25 min
Prep time
1 hr 15 min
Cook time
3 hrs, plus complete cooling
Total time
1 x 18 cm cheesecake, about 8 servings
Yield
Ingredients
13 ingredients- 120g biscuits
- 60g melted butter
- 400g cream cheese (full fat)
- 120g granulated sugar
- 200g sour cream or 100g heavy cream + 100g yogurt
- 150ml heavy cream
- 2 eggs
- 2tbsp corn starch
- 1.5tbsp vanilla extract
- 1/4 lemon juice
- 200g raspberries
- 40g granulated sugar
- 1tbsp water
Method
9 steps- Prepare the crust by crushing the biscuits and mixing with melted butter, then press into the bottom of an 18cm cake pan.
- Mix cream cheese with granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Incorporate sour cream (or heavy cream and yogurt), heavy cream, corn starch, vanilla extract, and lemon juice into the cream cheese mixture, blending until smooth.
- Pour the filling into the prepared crust.
- Bake at 180°C for 30 minutes, then reduce temperature to 150°C and bake for an additional 40 to 45 minutes.
- Turn off the oven and leave the cheesecake inside for 60 minutes with the door slightly open.
- Meanwhile, prepare the raspberry topping by simmering raspberries with sugar and water until thickened.
- Cool the cheesecake completely before topping with raspberry sauce.
Recipe notes
Helpful tips
- Use full-fat softened cream cheese for the smoothest filling.
- Add the eggs one at a time and avoid overmixing.
- Cool the cheesecake gradually before adding the raspberry topping.
Equipment
- 18cm cake pan
- Mixing bowls
- Electric mixer
- Food processor or rolling pin
- Small saucepan
Storage
Keep the cheesecake covered in the refrigerator and add the raspberry topping before serving or storing.
Substitutions
Sour creamHeavy cream and yogurt
The source specifies 100g heavy cream mixed with 100g yogurt as an alternative.
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