New York Cheesecake
At a glance
A classic baked cheesecake with a biscuit crust and creamy filling, topped with raspberry sauce.
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
- 1
Prepare the crust by crushing the biscuits and mixing with melted butter, then press into the bottom of an 18cm cake pan.
- 2
Mix cream cheese with granulated sugar until smooth.
- 3
Add eggs one at a time, mixing well after each addition.
- 4
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.
- 5
Pour the filling into the prepared crust.
- 6
Bake at 180°C for 30 minutes, then reduce temperature to 150°C and bake for an additional 40 to 45 minutes.
- 7
Turn off the oven and leave the cheesecake inside for 60 minutes with the door slightly open.
- 8
Meanwhile, prepare the raspberry topping by simmering raspberries with sugar and water until thickened.
- 9
Cool the cheesecake completely before topping with raspberry sauce.
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Original video
Source video from Emojoie. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=tspdJ6hxqnc
Source details
Full credit remains with the original creator.
