🥘 Ingredients
- biscuits 120 g
- melted butter 60 g
- cream cheese 400 g
- granulated sugar 120 g
- sour cream 200 g
- heavy cream 150 ml
- eggs 2
🍳 Cookware
- ziplock bag
- rolling pin
- springform pan
- large bowl
- oven
📝
Classic creamy New York-style cheesecake with a buttery biscuit base. Baked low and slow, then left to cool gradually in the oven to prevent cracking. This recipe is for an 18 cm (7 inch) pan
📝
Scaling: for 21 cm pan, multiply ingredients by 1.5x and bake at 150°C for 50-60 min. For 24 cm, multiply by 2x and bake at 150°C for 50-60 min. For 15 cm, multiply by 0.7x and bake at 150°C for 20-25 min.
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1Crush biscuits into fine crumbs in a ziplock bag using a rolling pin . Mix with melted butter and press firmly into the bottom of an 18 cm springform pan . Refrigerate while preparing the filling.
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2In a large bowl , beat cream cheese with granulated sugar until smooth and creamy. Add sour cream and heavy cream . Mix until combined.
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3Add eggs one at a time, mixing gently after each
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4Pour the filling over the chilled biscuit base. Tap the pan gently on the counter to release air bubbles.
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5Bake in a preheated oven at 180°C for 30 minutes , then reduce temperature to 150°C and bake for another 40-45 minutes until the edges are set but the center still has a slight jiggle.
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6Turn off the oven, crack the door slightly, and leave the cheesecake inside for 60 minutes to cool gradually. This prevents cracking.
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7Refrigerate for at least 4 hours or overnight before serving.