Tips for making a New York cheesecake
Cooking the cheesecake in a water bath helps to ensure that the edge doesn’t overcook before the middle has set, guaranteeing an evenly creamy, velvety texture.
Loosen the edge
Just before the cheesecake cools, loosen it from the tin using a knife – this will help to prevent cracks forming on the top.
The soured cream in the topping helps to cover any imperfections, so you can achieve the perfect slice.
We’ve topped this classic cheesecake with a blueberry coulis but use whatever fruit you like – chopped apples, mixed frozen berries, rhubarb and gooseberries all work well.
Sit back and relax
Don’t open the oven door before your cheesecake timer is up. It’s a great opportunity to enjoy some ‘me time’ and the sweet vanilla smell as it fills your kitchen. A make-ahead cheesecake is always a crowd-pleaser but also cuts down on stress if you’re catering for guests. Make it the day before at your leisure, then you only have to make the coulis, slice the cheesecake and serve.
A water bath, soured cream topping and loosening the cheesecake from the tin are all great ways of ensuring a silkily textured and crack-free cheesecake.
- full-fat soft cheese 900g, at room temperature
- caster sugar 300g
- plain flour 3 tbsp
- vanilla extract 1 tbsp, or vanilla bean paste ½ tbsp
- eggs 6
- soured cream 100g
- lemon 1, zested, plus 1 tbsp of lemon juice
- graham crackers or digestive biscuits 200g
- icing sugar 1 tbsp
- salted butter 100g, melted, plus extra for the tin
- soured cream 150ml
- caster sugar 1 tbsp
- lemon juice 1 tsp
- blueberries 250g
- caster sugar 50g
- lemon juice 1 tbsp
Try more indulgent cheesecake recipes
- Kcals 567
- Fat 35.3g
- Saturates 20.9g
- Carbs 51.3g
- Sugars 39.8g
- Fibre 1.2g
- Protein 9.7g
- Salt 1g