New York Cheesecake Recipe

I had a slice of it for breakfast and paired it with a hearty cup of medium roast black coffee... cannot deny that it added a whole lot of richness to the rest of my day.

Serves 12

Items needed

• 9 inch (23 cm) non-stick springform pan
• Stand or hand mixer
• Mixing bowl
• Spatula
• Cooling rack
• Saran wrap

Ingredients

Crust:

• 1 cup (120 g ) tea biscuits crumbs or your choice of cookie crumbs
• ¼ cup (60 g) melted unsalted butter

Cheesecake:

• 4 250 g pkg cream cheese, at room temperature
• 1⁄2 cup of granulated sugar (add more sugar if you prefer sweeter cheesecake)
• 3 Tbsp (22 g) of cornstarch or all purpose flour
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large whole eggs
• 1 large egg yolk
• 3⁄4 cup sour cream (full fat)
• 2 tsp lemon juice

• 

1. Preheat the oven to 350 ºF.
2. For the crust, combine tea biscuit or cookie crumbs and 1⁄4 melted butter until evenly combined then press mixture into the bottom of your non -stick 9-inch (23 cm) springform pan. Bake the crust for 10 minutes, set aside on cooling rack.
3. For the cheesecake, increase the oven temperature to 400 ºF . Firstly, add the cream cheese to your mixing bowl and beat it with hand or stand mixer until light and fluffy. Then add 1⁄2 a cup of sugar slowly, and scrape the sides and bottom of the mixing bowl often. Add in the whole wheat flour, lemon juice, lemon zest and vanilla extract. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Lastly, add ¾ cup of sour cream to your mixing bowl and beat at a low speed. Once all combined pour the batter over the cooled crust.
4. Bake the cheesecake for 15 minutes at 400 ºF and then reduce the oven temperature to 225 ºF and bake let it bake for 45 minutes. Turn off the oven, and crack the door open for about an hour while the cheesecake cools down. The cheesecake will cool down
5. Once the oven has cooled down, remove the cheesecake and place on cooling rack until room temperature. Once cooled cover cheesecake with saran wrap. Chill the cheesecake in refrigerator overnight before removing 9 inch non-stick springform pan, slicing and serving.

The cheesecake will keep refrigerated for up to 4 days and up to 3 months in the freezer.

Tip: If you want to achieve perfect slices each time, place your knife in a mug with hot water and wipe it before each cut.