New York cheesecake

Name: New York cheesecake
Cook time: 158 min
Total time: 158 min
Yield: 12
Cuisine: Estadounidense
Ingredients: 3 tablespoons Wheat flour; 80 g Butter; 4 u Egg; 1 pinch Salt; 200 g Sugar; 1 teaspoon Lemon Zest; 1 tablespoon Lemon Juice; 2 teaspoons Vanilla Extract; 200 g digestive biscuits; 200 g Sour Cream; 900 g Cream Cheese

Tarta de queso de Nueva York

Medium

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 3 hr
Servings: 12

Summary

The cheesecake of New York diners: dense, creamy and smooth on a crisp biscuit base. Baked in a water bath at a moderate temperature so it stays even and crack-free.

Ingredients

12 servings

Add to Bring!

3 tablespoons Wheat flour
80 g Butter (melted, plus extra for the tin)
4 u Egg (large, at room temperature)
1 pinch Salt
200 g Sugar
1 teaspoon Lemon Zest
1 tablespoon Lemon Juice
2 teaspoons Vanilla Extract
200 g digestive biscuits (or graham crackers)
200 g Sour Cream
900 g Cream Cheese (full-fat, at room temperature)

Instructions

Take the cream cheese, eggs and soured cream out of the fridge 1 to 2 hours ahead: if they're cold, the mixture turns lumpy. Preheat the oven to 180 °C. Butter a 23 cm springform tin and wrap the outside in two layers of heavy-duty foil, bringing it well up the sides.
Blitz the biscuits to fine crumbs and mix with the melted butter. Press firmly into the base of the tin with the bottom of a glass and bake for 10 minutes. Leave to cool and lower the oven to 160 °C. Put the kettle on.
15 min
Beat the cream cheese with the sugar, flour and salt on low speed until smooth, scraping down the bowl with a spatula. Don't increase the speed: you don't want to beat in air.
4 min
Add the eggs one at a time, beating only until each one disappears. Add the soured cream, vanilla, lemon zest and juice and mix just enough to combine.
4 min
Pour the filling over the base and tap the tin on the worktop to bring up any bubbles. Set the tin in a deep roasting tin and pour in boiling water to come halfway up its sides.
3 min
Bake until the edges are set and the centre still wobbles like jelly in a circle about 8 cm across. The top should not brown.
70 min
Turn off the oven, prop the door ajar and leave the cheesecake inside for 1 hour so it cools gradually.
60 min
Lift the tin out of the water, remove the foil and run a thin knife between the cheesecake and the ring. Leave to cool completely on a rack, then chill for at least 6 hours, ideally overnight, before unmoulding.
Slice with a long knife dipped in hot water and wiped dry between cuts.
2 min

Notes

It was born in New York delis in the early 20th century, when cream cheese was already a local product, and it has nothing to do with the Basque burnt cheesecake, which is baked hot and without a base. Cracks usually come from overbeating (which adds air), overbaking or sudden changes in temperature; that's why it cools slowly in the oven. If you're worried about water seeping in, sit the tin inside a slightly larger cake tin instead of wrapping it. It keeps covered in the fridge for up to 4 days and freezes well, whole or in slices, for up to 2 months; thaw it in the fridge. It's lovely with macerated strawberries or a berry sauce.