Printable Recipe
New York Cheesecake
A classic baked New York cheesecake with a biscuit crust, creamy vanilla filling and homemade raspberry topping.
Prep time
25 min
Cook time
1 hr 15 min
Total time
3 hrs, plus complete cooling
Yield
8
Ingredients
13
Steps
9
Filed under: cheesecake, raspberry, lemon, eggs, yogurt, baked.
Source channel: Emojoie
Key ingredients
biscuits, melted butter, cream cheese, granulated sugar, sour cream or 100g heavy cream + 100g yogurt.
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
- 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.