Classic New York Style Cheesecake Recipe

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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Eggdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Classic New York Style Cheesecake
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ingredients serve

Ingredients for Classic New York Style Cheesecake Recipe

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

Directions: Classic New York Style Cheesecake Recipe

step 1

  • 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

  • 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

  • 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

  • STEP 4.Whisk together till soft peaks are formed.

step 5

  • 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

  • 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

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

step 8

  • 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

  • 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

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

MacroNutrients

  • Carbs
    60g
  • Protein
    49g
  • Fiber
    2g

Fats

  • Fat
    205g

Vitamins & Minerals

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