New York Cheesecake

A classic baked New York cheesecake made with 900g of cream cheese - firm at the edges and slightly creamy in the center. It bakes for an hour at 160°C, then sets overnight in the fridge, which is exactly what gives it the right texture. Be sure to make this at least once - enjoy!

New York Cheesecake

A classic baked New York cheesecake made with philadelphia cream cheese on a chocolate cookie base.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Chilling 3 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Base (26 cm pan)

• 200 g chocolate cookies
• 100 g butter

Cheese Filling

• 900 g philadelphia cream cheese
• 200 g sugar
• 5 eggs
• vanillin
• 30 ml lemon juice
• 1 lemon zest optional

Method

 

1. Crush the cookies into crumbs, add the melted butter, and press the mixture firmly into the bottom of a pan lined with a parchment circle.
2. For the filling, mix the cream cheese by hand with a whisk, add the eggs one at a time, stir in the sugar, then finish with vanilla, lemon juice, and zest.
3. Pour the filling into the pan and bake in an oven preheated to 160°C for one hour. The finished cheesecake will turn golden, be firm at the edges, and slightly wobbly in the center.
4. Turn off the oven and let the cheesecake cool inside it, then remove, cover with foil, and let set in the fridge for 3-6 hours, or preferably overnight. Decorate as you like - I used raspberries.
   

Notes

Mix the filling by hand with a whisk rather than a mixer: too much air in the batter causes cracks.

Tips

• All ingredients should be at room temperature.
• Sudden cooling causes cracks - cool the cheesecake right in the turned-off oven.