New York Cheesecake: Classic Creamy Dessert with Buttery Biscuit Crust
By Liam Carter
This New York Cheesecake combines a buttery biscuit crust with a dense, creamy filling that offers a perfect balance of richness and tang. Ideal for special occasions or a delightful end to a weeknight dinner, this cheesecake is surprisingly easy to make, requiring minimal cleanup. Chill for at least four hours for the best flavor and texture, as it only gets better with time.
Why you'll love this recipe
- Minimal cleanup with only one bowl needed
- Can be made ahead for stress-free entertaining
- Rich and creamy texture with a buttery crust
- Crowd-pleaser that appeals to all ages
Ingredients
- •200 g digestive biscuits (or any plain, buttery biscuit)
- •75 g unsalted butter (melted)
- •1 tablespoon caster sugar
- •900 g full-fat cream cheese (at room temperature)
- •200 g caster sugar
- •1 tablespoon plain flour
- •1 teaspoon vanilla extract
- •1 piece lemon zest (optional)
- •3 large eggs (at room temperature)
- •1 large egg yolk (at room temperature)
- •150 ml double cream
- •2 tablespoons soured cream
Instructions
- 1
Preheat your oven to 160°C (140°C fan).
- 2
Crush the digestive biscuits in a sealed bag until fine, then mix with melted butter and sugar.
- 3
Press the crumb mixture into a 23cm springform tin lined with parchment paper.
- 4
Bake for 10 minutes until toasty, then set aside to cool.
- 5
Beat the cream cheese until smooth, then add sugar, flour, and lemon zest (if using), mixing until just combined.
- 6
Incorporate the eggs one at a time, mixing on low until combined.
- 7
Add the double cream and soured cream, mixing until uniform and glossy.
- 8
Pour the filling over the cooled crust and gently tap the tin to release air bubbles.
- 9
Bake for 50-55 minutes until edges are set but center wobbles slightly.
- 10
Turn off the oven, crack the door, and cool the cheesecake inside for an hour.
- 11
Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours before serving.
FAQ
Nutrition (per serving)
Calories
350
