Homemade New York Style Cheesecake
Rich and Creamy New York Cheesecake, Perfect for a Kid’s Snack
Indulge in the irresistible, smooth, and rich flavor of this homemade New York-style cheesecake. It’s a delightful treat for kids and adults alike, perfect for any occasion or simply as a comforting snack. Its dense, creamy texture and subtly sweet taste will surely impress.
Cheesecake Batter Ingredients- 350g Cream cheese, softened to room temperature
- 70g Heavy cream, cold
- 120g Sour cream (or plain yogurt), at room temperature
- 65g Granulated sugar
- 2 Large eggs, at room temperature
- 4 Tbsp All-purpose flour, sifted
Crispy Biscuit Base Ingredients- 135g Digestive biscuits (about 9-10 biscuits)
- 85g Unsalted butter, melted
- 135g Digestive biscuits (about 9-10 biscuits)
- 85g Unsalted butter, melted
Cooking Instructions
Step 1
First, let’s prepare the biscuit base. Place the digestive biscuits in a zip-top bag and crush them into fine crumbs using a rolling pin or the bottom of a glass. Transfer the crushed biscuit crumbs into a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened, resembling the texture of wet sand.
Step 2
Line your cake pan (an 18-20cm springform pan is recommended) with parchment paper. Pour the butter-mixed biscuit crumbs into the pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly onto the bottom to create a compact base. This firm base is crucial to prevent the cheesecake from crumbling later. Place the prepared base in the freezer for about 10 minutes to set.
Step 3
Now, let’s make the cheesecake batter. In a bowl, beat the softened cream cheese with a hand mixer or a spatula until it’s smooth and creamy. Add the sour cream (or plain yogurt) and mix until well combined and lump-free. Next, add the granulated sugar and cold heavy cream, and mix thoroughly until the sugar has dissolved.
Step 4
Have your room-temperature eggs ready. Add the eggs one at a time, mixing gently with a whisk after each addition. It’s best to add the eggs in 2-3 batches to prevent incorporating too much air, which can cause the cheesecake’s surface to crack during baking. Mix just until combined.
Step 5
Finally, fold in the sifted all-purpose flour using a spatula. Mix gently just until no dry flour streaks remain. Be careful not to overmix, as this can develop the gluten and result in a tough texture for your cheesecake.
Step 6
Gently pour the prepared cheesecake batter over the chilled biscuit base in the pan. Tap the pan lightly on the counter a couple of times to release any large air bubbles for a smoother top surface. Bake in a preheated oven at 170°C (335°F) for 40 minutes. Then, reduce the oven temperature to 140°C (285°F) and continue baking for another 15-20 minutes, keeping an eye on the color. Adjust the baking time as needed until the top is lightly golden. Once baked, let the cheesecake cool completely in the pan before chilling it thoroughly in the refrigerator. It tastes best when served cold.
