A decadent baked cheesecake made from a buttery biscuit base and a vanilla cream cheese filling topped with a silky chocolate ganache. This showstopper of a dessert is bound to impress your cheesecake-loving guests.
I love my job. When I get a craving for a particular type of food, I just make it, document it and eat it. Recently that craving was for my New York Baked Cheesecake - a recipe I've been perfecting for years!
The secret to this recipe is the hint of lemon in both the base and the filling. I love to top my cheesecake with a silky chocolate ganache, but feel free to leave it plain, or, top with fresh fruit or coulis if you prefer.
I actually just love cheesecake. Here are four other recipes of mine on the website: Baked Raspberry Cheesecake, Snickers Cheesecake, Top Deck Chocolate Cheesecake and Biscoff Cheesecake. Or why not check out my Mini Baked Cheesecakes?
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Ingredient notes:
- Biscuits: Any plain tea biscuits will work in this recipe. In New Zealand that could be Super Wines, Vanilla Wines, Maries, Arrowroots etc.
- Cream Cheese: Arguably the most important ingredient in a cheesecake. Room temperature cream cheese will be much easier to blend than cold cream cheese. So make sure you get it out of the fridge early. Or place the container in a bowl of hot tap water for a few minutes to warm up.
- Eggs: These should also be at room temperature.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 140°C fan bake. Line a 22cm springform cake with baking paper on the base and the sides. In a food processor, crush the biscuits into a fine breadcrumb texture. Add the zest and melted butter, mix to combine.
Press the mixture into the base of a cake tin. Smooth flat with the back of a metal spoon, then place in the fridge to set. Use a mixer to whip your cream cheese, sugar and vanilla essence until the sugar has dissolved.
Add the sour cream and mix. Add the eggs one at a time, mixing in between. Finally, add the lemon juice, sift in the flour and mix well.
Pour the filling onto the chilled base, then place the tin on a tray in the middle of the oven. Bake for 1 hour, until cooked on top but the centre still has a jiggle. Set aside to cool for 30 minutes.
In a glass bowl, add the cream and chocolate. Microwave in 30 second bursts until the chocolate can easily be combined with the cream. Pour the chocolate ganache over the cooled cheesecake.
Refrigerate for at least 3.5 hours before removing from the tin and serving.
Recipe FAQs:
Yes, just use gluten free biscuits for the base and replace the 2 tablespoons of flour with a gluten free flour alternative.
We all have slightly different ovens so cook-time can vary a little. The middle of the cake should have a bit of a jiggle when moved. As it cools it will firm up and set. However if it looks really wobbly or liquid give it a bit longer in the oven till it become a jiggle. If a crack appears in the top middle it's done and means it's slightly on the over cooked side.
Don't stress! Sometimes cheesecakes crack as they cool down. Just cover with berries to disguise and no one will know!
Storage:
Store your cheesecake in an airtight container in the fridge for up to one week.
This cheesecake can also be frozen! Store in an airtight container in the freezer for up to two months. Defrost in the fridge before serving.
Top tips:
- Cut with a hot damp knife to get clean slices and wipe the knife clean between each slice.
- When making the filling it's best if the ingredients are all at room temperature. If I need to warm eggs or the cream cheese, I just sit in a bowl of hot tap water for a few minutes.
- This cheesecake is best when it's had a decent time to set in the fridge therefore it's a good idea to make the day ahead if you can. If you are short on time and need to speed up the cooling process, put in a cold place till room temp and maybe the freezer for an hour or so.
Related Recipes:
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New York Baked Cheesecake
A creamy baked cheesecake with a biscuit crumb base, topped with chocolate ganache.
Ingredients
base
- 1 packet plain sweet biscuits (250g)
- ½ tsp lemon zest
- 75g butter melted
filling
- 500g cream cheese (room temp)
- 1 ¼ cups white sugar
- 1 tsp vanilla essence
- ½ cup sour cream
- 3 eggs
- 2 Tbsp lemon juice
- 2 Tbsp plain flour
Chocolate ganache
- 125g chocolate
- 125mls cream
Instructions
- Preheat the oven to 140°C fan bake. Line a 22cm springform cake with baking paper on the base and the sides.
- Base: In a food processor, crush the biscuits into a fine breadcrumb texture. Add the zest and melted butter, mix to combine. Press the mixture into the base of a cake tin. Smooth flat with the back of a metal spoon, then place in the fridge to set.
- Filling: Use a mixer to whip your cream cheese, sugar and vanilla essence until the sugar has dissolved. Add the sour cream and mix. Add the eggs one at a time, mixing in between. Finally, add the lemon juice, sift in the flour and mix well.
- Pour the filling onto the chilled base, then place the tin on a tray in the middle of the oven. Bake for 1 hour, until cooked on top but the centre still has a jiggle. (See tips). Set aside to cool for 30 minutes.
- Ganache: In a glass bowl, add the cream and chocolate. Microwave in 30 second bursts until the chocolate can easily be combined with the cream. Pour the chocolate ganache over the cooled cheesecake. Refrigerate for at least 3.5 hours before removing from the tin and serving.
Notes
- Cut with a hot damp knife to get clean slices and wipe the knife clean between each slice.
- When making the filling it's best if the ingredients are all at room temperature. If I need to warm eggs or the cream cheese, I just sit in a bowl of hot tap water for a few minutes.
- This cheesecake is best when it’s had a decent time to set in the fridge therefore it's a good idea to make the day ahead if you can. If you are short on time and need to speed up the cooling process, put in a cold place till room temp and maybe the freezer for an hour or so.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 233mgCarbohydrates: 34gFiber: 1gSugar: 29gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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