New York cheesecake

Story behind the dish

Few desserts evoke the glamor of New York quite like its iconic cheesecake. Celebrated for its smooth, velvety texture and rich, tangy flavor, this classic treat is a true celebration of comfort and sophistication. Whether you’re celebrating a special occasion or simply indulging a sweet craving, a homemade New York cheesecake transforms any moment into a memorable one, with some patience and a bit of love.

Baking a perfect cheesecake might seem challenging, but with this carefully crafted recipe, you'll bring the taste of a renowned New York patisserie right into your own kitchen. The secret lies in the creamy filling balanced by a crisp, buttery crust, topped with a luscious sour cream layer that makes every bite irresistible. Let's embark on this delicious journey!

Ingredients

• 3 oz (85 g) unsalted butter
• 5 oz (140 g) sour cream (for the crust)
• 1 tablespoon sugar (for the crust)
• 32 oz (900 g) cream cheese, softened
• 1 cup (200 g) caster sugar
• 3 tablespoons plain flour
• 1 ½ teaspoons lemon juice
• 3 large eggs
• 8 oz (250 ml) sour cream (for the filling)
• 5 oz (150 ml) sour cream (for the topping)
• 1 tablespoon caster sugar (for the topping)
• 2 teaspoons lemon juice (for the topping)

Step-by-step

1. Position an oven shelf in the middle. Preheat your oven to 350°F (180°C). Line the base of a 9-inch (23 cm) springform cake tin with parchment paper.
2. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and 1 tablespoon of sugar until evenly moistened.
3. Press this mixture into the bottom of the prepared tin and bake for 10 minutes. Transfer to a wire rack and let cool while preparing the filling.
4. Increase the oven temperature to 460°F (240°C). In a tabletop mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until smooth, about 2 minutes.
5. With the mixer still on low, gradually add the 1 cup (200 g) caster sugar, then the 3 tablespoons flour and a pinch of salt. Scrape down the sides of the bowl twice.
6. Switch to the whisk attachment. Add the vanilla extract, lemon zest, and lemon juice. Whisk in the eggs and yolks one at a time, scraping the bowl after each addition.
7. Add the 8 oz (250 ml) sour cream and then the 5 oz (150 ml) sour cream, blending until smooth but not over-beaten. The batter should be light and airy.
8. Brush the sides of the springform tin with melted butter and place it on a baking sheet. Pour in the filling, smoothing the top with a spatula. If any lumps remain, gently sink them with a knife.
9. Bake for 10 minutes at the high temperature, then reduce the oven to 200°F (110°C). Continue baking for another 25 minutes, or until the filling has a slight wobble when gently shaken.
10. Turn off the oven and leave the door ajar, allowing the cheesecake to cool gradually for 2 hours; this helps prevent cracking.
11. For the topping, mix the remaining sour cream with the extra 5 oz (150 ml), sugar, and lemon juice. Spread it evenly over the cooled cheesecake.
12. Loosely cover with foil and refrigerate for at least 8 hours or overnight to set completely.
13. To serve, run a knife around the edges, unlock the springform, and carefully slide the cheesecake onto a serving plate. Remove the parchment paper and enjoy the luscious, creamy slices!

Chef’s tips & serving ideas

• For a more festive touch, garnish your cheesecake with fresh berries or a drizzle of fruit coulis.
• Serve chilled, perhaps with a cup of coffee or a glass of dessert wine, to elevate every bite.

Closing thoughts

There’s something inherently joyful about biting into a slice of homemade New York cheesecake—the perfect blend of tangy, sweet, creamy, and crunchy. Though it takes patience and some gentle handling, this dessert rewards your effort with velvety richness that celebrates mere moments or special occasions alike. Bring a little piece of New York’s culinary magic into your home, and savor every delicious spoonful.