Classic New York Style Baked Cheesecake
The deeply rich, dense, restaurant-style New York cheesecake — cream cheese beaten with condensed milk and whipping cream, set with cornflour, baked in a water bath over a digestive-biscuit base so the top stays satiny and crack-free.
Per serving
Ingredients
- 220 gDigestive biscuits
- 110 gButter, melted
- 400 gCream cheese
- 1 cupWhipping cream
- 2 tbspCornstarch
- 2 tbspMaida
- 1/2 cupCondensed milk
- 1 tbspSour cream
- 1 tspVanilla essence
- 1 tbspLemon juice
- 1/4 tspSalt
- a pinchBaking powder
Method
- 1
Grind the digestive biscuits to a fine powder. Mix with the melted butter until evenly moistened.
- 2
Press the biscuit mixture firmly into the base of a parchment-lined springform tin. Bake at 160°C for 10 minutes. Cool.
- 3
Beat the cream cheese and sour cream together until completely smooth — scrape down the bowl often. No lumps.
- 4
Add the condensed milk and whisk until incorporated.
- 5
Sieve in the maida, cornstarch, baking powder and salt. Add the vanilla and lemon juice and whisk gently until smooth.
- 6
Pour the whipping cream in a steady stream while whisking on low — do not over-whip; you want satiny, not airy.
- 7
Pour the batter over the cooled biscuit base. Wrap the outside of the tin tightly in foil and set into a larger roasting tray.
- 8
Pour hot water into the larger tray to come halfway up the sides of the tin. Bake at 180°C for 90 minutes — the edges should be set and the centre should jiggle very slightly.
- 9
Turn the oven off, crack the door open, and let the cake cool in the oven for 1 hour to prevent cracking. Refrigerate at least 6 hours (overnight is best) before unmoulding and slicing.