Printable recipe cardEmojoie
New York Cheesecake
Original source
Emojoie on YouTubeA classic baked New York cheesecake with a biscuit crust, creamy vanilla filling and homemade raspberry topping.
A classic baked New York cheesecake with a biscuit crust, creamy vanilla filling and homemade raspberry topping.
Cook time
1 hr 15 min
Yield
4 servings
Ingredients
13
Steps
9
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
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
Equipment
- 18cm cake pan
- Mixing bowls
- Electric mixer
- Food processor or rolling pin
- Small saucepan
Substitutions
Sour creamHeavy cream and yogurt
The source specifies 100g heavy cream mixed with 100g yogurt as an alternative.
Method
- 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.
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.
Storage
Keep the cheesecake covered in the refrigerator and add the raspberry topping before serving or storing.
