Classic New York Cheesecake

Yield

12

Prep time

20 minutes

Cook time

80–95 minutes

Ingredients

• For the Base:
• 1½ cups finely crushed digestive biscuits (about 5.3 ounces)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• For the Filling:
• 4 packages (8 ounces each) full-fat block cream cheese, softened
• 1¼ cups granulated sugar
• 1 cup sour cream, at room temperature
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• ¼ cup heavy cream, at room temperature

Method

1. Preheat the oven to 325°F conventional or 300°F convection. Grease a 9-inch springform pan and wrap the outside securely with heavy-duty foil.
2. Mix the biscuit crumbs, the ¼ cup sugar for the base and melted butter. Press into the bottom of the pan, bake for 10 minutes and set aside.
3. Beat the cream cheese and remaining sugar on low until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time. Briefly mix in the flour and heavy cream.
4. Pour over the crust. Set the pan in a roasting pan and add 1 inch of hot water around it. Bake for 70–85 minutes, until the edges are set and the center jiggles gently.
5. Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour. Remove from the water bath, discard the foil and loosen the edges with a thin knife. Cool on a rack for about 1 hour.
6. Cover and refrigerate for at least 4 hours, preferably overnight. Remove the springform ring, slice and serve.

Kitchen notes

Timing guide:
Prep Time: 20 minutes
Cook Time: 10 minutes for the base, then 70–85 minutes for the filling (80–95 minutes of baking in total)
Cooling and chilling: 1 hour in the switched-off oven, about 1 hour on a rack, then at least 4 hours in the refrigerator. These stages are separate from baking time.

Practical Woman's Secret
Use softened block cream cheese and keep the mixer on low, especially after adding the eggs. This keeps excess air out for a dense, silky filling.

Serving and Storage
Serve chilled, plain or with berries, caramel sauce or whipped cream. For clean slices, wipe the knife between cuts.
Store covered in the refrigerator for up to 5 days or freeze tightly wrapped slices for up to 2 months. Thaw overnight in the refrigerator.