New York cheesecake is a rich, creamy dessert with a delightful crunch from the almond-infused cookie crust and a smooth, velvety filling. Whether served plain or topped with fresh fruit, it’s a showstopper at any gathering!
Ingredients:
For the Crust:
- 310 ml (1 1/4 cups) cookie crumbs (such as graham crackers or digestive biscuits)
- 45 ml (3 tablespoons) brown sugar, packed
- 60 ml (1/4 cup) unsalted butter, melted
- 2 to 3 drops vanilla essence
- 60 ml (1/4 cup) almonds, finely chopped
For the Filling:
- 750 g (3 packages) cream cheese, softened
- 30 ml (2 tablespoons) lemon zest (from about 2 lemons)
- 4 large eggs
- 60 ml (1/4 cup) sour cream
- 185 ml (3/4 cup) granulated sugar
For the Garnish:
- 250 ml (1 cup) 35% whipping cream
- 30 ml (2 tablespoons) icing sugar
- 20 strawberries, halved (or other fresh fruit like blueberries or raspberries)
- A few mint leaves for decoration (optional)
Instructions:
Prepare the Crust:
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine cookie crumbs, brown sugar, melted butter, vanilla essence, and chopped almonds until well mixed.
- Press this mixture firmly and evenly into the bottom of a 20-cm (8-inch) springform pan to form the crust. Tip: Use the bottom of a measuring cup to pack the crust evenly.
Make the Filling:
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until creamy and smooth, about 2-3 minutes.
- Add lemon zest and sugar, and continue to beat until fully incorporated.
- Add eggs one at a time, beating just until blended after each addition.
- Mix in sour cream until the batter is smooth and well combined.
- Pour the cream cheese mixture over the crust in the springform pan. Use a spatula to smooth the top.
Bake the Cheesecake:
- Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. The edges should be slightly golden.
- Turn off the oven, slightly open the oven door, and allow the cheesecake to cool inside for 1 hour; this helps prevent cracking.
- Remove from the oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 2 to 3 hours, preferably overnight.
Prepare the Garnish:
- Using an electric mixer, whip the cream on high speed until it begins to thicken.
- Gradually add icing sugar and continue to whip until stiff peaks form.
- Carefully arrange the halved strawberries on top of the chilled cheesecake.
- Use a pastry bag fitted with a fluted tip to pipe rosettes of whipped cream around the edge or as desired.
- Decorate with mint leaves for a touch of color if using.
To Serve:
- Release and remove the sides of the springform pan.
- Slice the cheesecake with a thin, sharp knife, dipping the knife in hot water and wiping it dry between cuts.
- Serve chilled and enjoy the rich, creamy texture complemented by the crunchy crust and fresh, juicy strawberries.
This New York cheesecake recipe is perfect for any occasion and is sure to impress with its rich flavor and smooth texture. Enjoy!