Yvonne's New York Cheesecake

[dimsnest]

Baked Cheesecake Recipe

Ingredients

For the base:
- 250g digestive biscuits
- 80g melted butter
- 20g sugar

For the filling:
- 900g cream cheese
- 220g sugar
- 120ml heavy cream
- 1½ tablespoons vanilla extract
- 5 eggs
- 40g cornflour (cornstarch)
- A pinch of salt
- 1 teaspoon fresh lemon juice

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Preparation

1. Prepare the baking tin:
Line the base and sides of a 23 cm springform pan with parchment paper.
Do not grease or flour the pan!

2. Make the crust:
Crush the digestive biscuits in a blender until finely ground.
In a bowl, mix the crushed biscuits with the melted butter and sugar until well combined.
Press the mixture firmly and evenly into the base of the prepared pan to form a compact crust.

3. Prepare the filling:
In a large bowl, combine the cream cheese, sugar, heavy cream, and vanilla extract. Mix until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the cornflour, followed by the lemon juice and a pinch of salt. Mix until fully incorporated.

4. Assemble and bake:
Pour the filling over the crust in the springform pan.
Gently tap the pan on the counter to release any air bubbles.
Place the pan on the lower rack of a preheated oven at 220°C (428°F) and bake for 10 minutes.
Then reduce the temperature to 110°C (230°F) and bake for an additional 60 minutes.
If the cake hasn’t set completely, increase the temperature to 160°C (320°F) and bake for another 10–15 minutes.

5. Cool and chill:
Turn off the oven and wedge a wooden spoon in the door to keep it slightly open. Let the cheesecake rest inside for 1 hour.
Remove from the oven and allow it to cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours before serving.

6. Optional topping:
Add a fruit sauce or topping of your choice for extra flavor.

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Enjoy your delicious homemade cheesecake!