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New York Style baked cheesecake topped with fresh berries and whipped cream

New York Baked Cheesecake

A creamy and luscious New York Baked Cheesecake that beautifully balances richness and tartness, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Base
  • 250 g 1 packet plain sweet biscuits These buttery biscuits provide a deliciously crispy base.
  • ½ tsp lemon zest This aromatic zest brightens the cheesecake.
  • 75 g butter, melted Add this rich and golden ingredient to bind the base.
For the Filling
  • 500 g cream cheese, room temp The star of the cheesecake, contributing a creamy texture.
  • 1 ¼ cups white sugar Essential for balancing flavors.
  • 1 tsp vanilla essence Adds rich aroma and depth.
  • ½ cup sour cream Adds tangy richness.
  • 3 pieces eggs Creates a fluffy filling.
  • 2 Tbsp lemon juice Enhances flavor with zest.
  • 2 Tbsp plain flour Provides structure and stability.
For the Ganache
  • 125 g chocolate For a decadent ganache topping.
  • 125 ml cream Combines with chocolate for ganache.

Method
 

Preheat the Oven
  1. Preheat your oven to 140°C fan bake and line a 22cm springform cake tin with baking paper.
Prepare the Base
  1. Crush the plain sweet biscuits in a food processor until fine.
  2. Combine with lemon zest and melted butter, mixing well.
  3. Press the mixture firmly into the bottom of the cake tin and smooth it flat.
  4. Refrigerate the base while preparing the filling.
Make the Filling
  1. Whip together cream cheese, sugar, and vanilla essence until smooth.
  2. Add sour cream and mix well.
  3. Incorporate eggs one at a time, mixing well after each addition.
  4. Add lemon juice and sift in flour, mixing thoroughly.
Bake the Cheesecake
  1. Pour the filling onto the chilled biscuit base and spread evenly.
  2. Bake in the center of the oven for 1 hour, until the top is set with a slight jiggle in the center.
  3. Let cool for 30 minutes.
Prepare the Ganache
  1. In a glass bowl, combine cream and chocolate.
  2. Microwave in 30-second bursts, stirring until smooth.
  3. Pour ganache over the cooled cheesecake, spreading evenly.
Chill and Serve
  1. Refrigerate cheesecake for at least 3.5 hours before serving.
  2. Remove from tin, slice, and enjoy.

Notes

Ensure cream cheese is at room temperature for a smoother filling. For a deeper flavor, consider adding almond essence. Monitor baking to avoid overcooking.