New York cheesecake

Name: New York cheesecake
Prep time: 7 h 15 min
Cook time: 45 min
Total time: 8 h
Yield: 4 servings
Cuisine: United States
Ingredients: 3 oz butter; 5 oz sour cream; 1 tbsp sugar; 2 lb cream cheese; 9 oz superfine sugar; 3 tbsp all-purpose flour; 1 ½ tsp lemon juice; 3 eggs; 1 cup + 1 tbsp sour cream; ½ cup + 2 tbsp sour cream; 1 tbsp superfine sugar; 2 tsp lemon juice

A weekend United States dessert. Ready in about 8 hours. Difficulty: more effort.

7 hr 15 minPrep (about)
45 minCook (about)
8 hrTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

3 oz butter
5 oz sour cream
1 tbsp sugar
2 lb cream cheese
9 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
3 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 ½ tsp lemon juice
3 eggs
1 cup + 1 tbsp sour cream
½ cup + 2 tbsp sour cream
1 tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
2 tsp lemon juice

How to make it

Steps in our own plain words.

Position an oven shelf in your middle of the oven.
Turn the oven on to 350°F (325°F for a fan oven)/conventional 350°F.
Line your base of a 9 inches springform cake tin using parchment paper.
For your crust, melt your butter in a medium pan.
Mix in your biscuit crumbs and sugar so the mix is moistened.
Press the mix into the bottom of the pan.
Bake for 10 minutes.
Cool on a wire rack while preparing your filling.
For your filling, increase oven temperature.
Do it to 425°F (400°F for a fan oven)/conventional 475°F.
Beat the tender cheese at medium-low speed till creamy, about 2 minutes in a table top mixer fitted using the paddle attachment.
Gradually add the sugar with the mixer on low.
Your flour plus a pinch of salt, scraping down your sides of your bowl and the paddle twice.
Swap the paddle attachment for the whisk.
Continue juice, lemon zest and by adding the vanilla.
Whisk in your eggs and yolk, one each time, scraping the bowl.
Whisk at least twice.
Mix the 1 cup + 3 tbsp carton of soured cream till smooth.
Measure ¾ cup + 1 tbsp ( over 3⁄4 of the carton).
Continue on low speed as you add your measured soured cream.
Whisk.
Blend, but don't over-beat.
The somewhat airy, light and batter should be smooth.
Brush your sides of your springform tin with melted butter.
Put on a sheet pan.
Pour in your filling - if there are lumps, sink them using knife - top should be as smooth as possible.
Bake for 10 minutes.
Reduce oven temperature.
Do it to 230°F (195°F for a fan oven)/conventional /275°F⁄4.
Bake for 25 minutes more.
If you shake your tin, your filling should have a slight wobble.
Turn off the oven plus open oven door for cheesecake that's creamy in your centre, or leave it if you prefer a drier texture.
Let cool in oven for 2 hours.
Your cheesecake may get a slight crack over the top as it cools.
Mix the reserved soured cream with lemon juice, the sugar and the ½ cup + 2 tbsp carton for the topping.
Spread over your cheesecake right to the edges.
Cover loosely with foil.
Refrigerate.
Keep going for at least 8 hours or overnight.
Run a round-bladed knife around your sides of your tin to loosen any stuck edges.
Unlock your side, slide your cheesecake off the bottom of the tin on a plate.
Slide the parchment paper out from underneath.