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New York Cheesecake II
New York Cheesecake II is a traditional American recipe for the classic New York cheesecake, a cream cheese filling with lemon and vanilla on a biscuit (cookie) crust topped with soured cream. The full recipe is presented here and I hope you enjoy this classic American version of: New York Cheesecake II.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Additional Time:
(+10 hours chilling)
Serves:
12
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesUSA Recipes
This is an example of the classic New York where the modern American cheesecake originated. Indeed, modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel. He discovered up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently. New York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.
Ingredients:
For the crust:
85g butter, plus extra for tin
140g graham cracker or digestive biscuits, rendered into fine crumbs (add 2 extra biscuits if you like a thicker base)
1 tbsp sugar (granulated or golden caster)
For the cheesecake filling:
900g Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1 ½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1 ½ tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream
For the soured cream topping:
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice
Method:
Pre-heat your oven to 180C (160C fan/355F/Gas Mark 4). Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
For the crust, melt 85g butter in a medium-sized pan. Stir in the 140g biscuit (cookie) crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
Press the resultant mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
Increase the oven temperature to 220C (200C fan/430F/Gas Mark 7).
In a table top mixer fitted with a paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy (about 2 minutes). With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
Swap the paddle attachment for a whisk. Continue beating the mixture as you add 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue beating low speed as you add the measured soured cream (reserve the remainder). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
Brush the sides of the springform cake tin with melted butter then sit on a baking tray. Pour in the filling - if there are any lumps, sink them using a knife; the top should be as smooth as possible. Bake for 10 minutes.
Reduce oven temperature to 110C (90C fan/230F/gas mark ¼) and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
Turn off the oven then wedge the door open with the handle of a wooden spoon. Let the cheesecake cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread this over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
