If you are craving for the classic cheesecake, look no further. Heavy on the cream cheese, the New York Cheesecake is dense, rich and creamy. Unlike regular cheesecake, it contains sour cream and lemon for the tang that is synonymous with New York cheesecakes.
- 375 g digestive biscuits
- 175 g butter, melted
- 500 g cream cheese, softened
- 1 cup (220 g) caster sugar
- 3 eggs, separated
- 1 tbsp cornflour, sifted
- 2 tsp vanilla bean paste
- 2 cup (500 g) sour cream
- 1/4 cup (60 ml) lemon juice
- icing sugar, for serving
Preheat the oven to 150°C/130°C fan-forced. Process the biscuits until fine, transfer to a medium bowl. Stir in the butter until combined. Press the biscuit mixture evenly over the base and sides of a greased, 26cm (base) springform pan. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass or bottle. Place the pan on an oven tray; refrigerate while preparing the filling.
For a smooth texture, have the cream cheese, eggs and sour cream at close to room temperature. Beat the cream cheese, 3/4 cup of the sugar, egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add the vanilla, sour cream and juice; beat until just combined.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into the cream cheese mixture.
Spread the filling into the biscuit base; bake the cheesecake about 1 hour or until just set. Switch off oven, cool in oven with the door ajar; this helps to prevent the cheesecake from cracking. Refrigerate at least 3 hours before serving.
Serve dusted with sifted icing sugar.