New York Cheesecake

July 30, 2021

It’s #NationalCheesecakeDay, and to celebrate, we’ve teamed up with KitchenAid to bring you a classic New York cheesecake recipe.

This decadent dessert includes a buttery biscuit base and soft cream cheese filling, complete with sour cream, sugar and lemon juice – scrumptious!

Serve a slice of this sweet treat to family and friends and enjoy this delicious day of the year together!

Ingredients

UK:

80g caster sugar
300g cream cheese
1/3 teaspoon vanilla extract
1 egg
55g digestive biscuits
30g butter, melted
1 tablespoon flour
20ml lemon juice
70ml sour cream

US:

1/3 cup caster sugar
1 ¼ cup cream cheese
1/3 teaspoon vanilla extract
½ cup digestive biscuits
1/8 cup butter, melted
1 tablespoon flour
20ml lemon juice
70ml sour cream

Instructions

STEP 1

Put the digestive biscuits into the food processor. Mix on speed 2 until biscuits have a breadcrumb consistency. Add 1 tablespoon of sugar and melted butter and mix for 1 minute on speed 2 until well combined.

STEP 2

Line the base of a springform tin (23 cm) with a square piece of parchment paper – clip the sides of the springform tin on the base (the excess of the paper will stick out of the bottom).

STEP 3

Press the biscuit mixture into the bottom of the tin. Bake for 10 minutes on 180°C/350°F. Remove from the oven and let cool slightly.

STEP 4

Place the cream cheese in the bowl of a stand mixer fitted with the Flat Beater. Turn the Speed Control Lever to 2. Beat the cream cheese for 2 minutes. Gradually add sugar and keep mix until sugar is fully incorporated.

STEP 5

Add flour, vanilla extract and lemon juice and beat for another minute.

STEP 6

Change the Flat Beater to the Wire Whip. Add 3 eggs. Beat it for 2 minutes on speed 2. Scrape it a few times to ensure the mixture is as smooth as possible.

STEP 7

Add sour cream and continue beating for another minute.

STEP 8

Brush the sides of the tin with some butter and line them with parchment paper. Pour the cream cheese mixture into the tin.

STEP 9

Bake for 15 minutes on 180°C/350°F. Lower the temperature to 110°C/230°F and bake for 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 2 hours.

TIP

Top the cheesecake with sour cream mixed with sugar and lemon juice.