New York Cheesecake
Classic American baked cheesecake with a silky, delicate texture. Refrigerate overnight to set fully.
Ingredients
cream cheese
900g
granulated sugar
190g
vanilla extract
1 tsp
eggs
4
cake flour (for crust)
140g
baking powder (for crust)
1/4 tsp
granulated sugar (for crust)
50g
unsalted butter (for crust, cold and solid)
50g
egg yolk (for crust)
1
Instructions
1
Make the crust
Add the flour, baking powder, sugar, and butter to a stand mixer and beat with the paddle attachment until sandy. Add the egg yolk and mix; the mixture will still look sandy but slightly more moist. Press the mixture into the bottom of a cake pan, using your hands or a spoon to compact it into a tight, even layer.
2
Bake the crust
Transfer to an oven preheated to 150°C and bake for 20–25 minutes until golden, when the texture changes from sandy to a firm crust. Remove and let cool.
3
Make the cheesecake batter
Place the cream cheese, sugar, and vanilla extract in a stand mixer and beat with the paddle attachment on low speed until smooth and thick. Add the eggs one at a time, continuing to mix. After adding the second and the last egg, scrape down the sides of the bowl with a spatula. Mix until very smooth and silky. You can increase the speed at the end to make the batter lighter, but be careful not to overmix or the cream cheese may separate.
4
Bake the cake
Spoon the cheesecake batter over the cooled crust. Place the cake pan inside a larger baking pan or roasting pan and pour in water until it reaches 2/3 of the height of the cake pan. Transfer to the oven and bake for 30–40 minutes, until the top is golden but the center still has a slight jiggle. Do not overbake.
5
Chill to set
Let the cake cool slightly in the pan, then cover with plastic wrap and refrigerate overnight before slicing and serving.
