Classic New York Style Cheesecake Recipe

Name: Classic New York Style Cheesecake Recipe
Total time: 30 min
Yield: 1
Cuisine: European

Recipe By Slurrp

Homemade New York style cream cheese using Britannia Cream cheese.A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.

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30minstotal

10minsPrep

20minsCook

ingredients serve

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Ingredients For Classic New York Style Cheesecake Recipe

1.5 cup Digestive Biscuit Crumbs
1 tablespoon Butter
540 gram Britannia Cream Cheese
0.5 cup Cream
3 tablespoon Castor sugar
1 teaspoon Vanilla extract
2 tablespoon All purpose flour
2 No.s Eggs

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Directions : Classic New York Style Cheesecake Recipe

STEP 1.1 in a springform baking tin, place 1 ½ cups of digestive biscuit crumbs and 1 tbsp softened butter. Blend the ingredients together to get a coarse crumb mixture, such that when it is squeezed together in the hand it holds its shape but when pressed with a finger it breaks or crumbles. Spread out the mixture on the base of the tin and press it down smoothly and evenly. Place the tin in the freezer for 10 to 15 minutes or until cheese cake filling is ready.

STEP 2.2 in a large mixing bowl add 540 gms britannia cream cheese (3 tubs), ½ cup cream, 2 tbsp all purpose flour, 1 tsp vanilla extract, 3 tbsp castor sugar and 2 eggs.

STEP 3.3 in a large mixing bowl add 540 gms britannia cream cheese (3 tubs), ½ cup cream, 2 tbsp all purpose flour, 1 tsp vanilla extract, 3 tbsp castor sugar and 2 eggs.

STEP 4.Whisk together till soft peaks are formed.

STEP 5.4 next, remove the baking tin from the freezer and pour in the cheesecake batter. Spread evenly and smooth the surface. Give the tin a few taps on the table top to release any air pockets that may have formed.

STEP 6.5 then place in a preheated oven at 165 to 170 degrees celsius and bake for 40 to 45 minutes till almost set. To check if cheesecake is done, give it a gentle shake, the cheesecake should wobble like jelly and not liquid. The sides around the top of the cake will also have pulled away from the pan indicating that it is done.

STEP 7.6 allow the cheesecake to cool completely and then refrigerate overnight for 15 to 17 hours before serving.

STEP 8.7 when ready to serve, slide a knife around the side of the cake in the tin to release it before opening the springform tin.

STEP 9.8 cut a wedge of the cake and serve it with caramel sauce or fresh strawberry sauce.

Nutrition
value

2241

calories per serving

205 g Fat49 g Protein60 g Carbs2 g FiberOther

Current Totals

205 g Fat
49 g Protein
60 g Carbs
2 g Fiber

MacroNutrients

Carbs
60 g
Protein
49 g
Fiber
2 g

Fats

Fat
205 g

Vitamins & Minerals

Calcium
591 mg
Iron
4 mg
Vitamin A
1682 mcg
Vitamin B1
0 mg
Vitamin B2
2 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
116 mcg
Vitamin B12
1 mcg
Vitamin C
1 mg
Vitamin E
7 mg
Copper
0 mcg
Magnesium
72 mg
Manganese
0 mg
Phosphorus
802 mg
Selenium
92 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.