New York-Style Cheesecake – Creamy Baked Cheesecake with Biscuit Crust

New York cheesecake originated in the early 20th century and is renowned for its dense, creamy texture and buttery biscuit base. Each slice provides approximately 400–450 calories and is high in protein and calcium thanks to the cream cheese. Diabetics should monitor portion size due to sugar and carbohydrate content. It contains dairy and eggs, so it’s unsuitable for those with milk or egg allergies. Cheesecake can be flavored with vanilla, lemon zest, or topped with fresh fruits to enhance flavor while maintaining its creamy richness.

Ingredients:

  • 200 g digestive biscuits
  • 100 g butter, melted
  • 500 g cream cheese
  • 150 g sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 150 ml heavy cream

Equipment Needed:

  • 20 cm springform pan
  • Mixing bowls
  • Food processor or rolling pin
  • Electric mixer or whisk
  • Spatula
  • Oven

Time: Prep 20 min | Bake 50 min | Chill 4 hours

Step-by-Step Instructions:

  1. Preheat the oven to 160°C (320°F). Grease the springform pan and line the base with parchment paper.
  2. Crush the biscuits using a food processor or rolling pin until fine crumbs form. Mix the crumbs with melted butter until evenly combined.
  3. Press the mixture into the bottom of the pan to form a smooth, compact base. Bake for 10 minutes, then let it cool.
  4. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, mixing thoroughly after each addition.
  6. Stir in vanilla extract and heavy cream until fully incorporated.
  7. Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula.
  8. Bake for 50 minutes. The edges should be set, but the center may wobble slightly.
  9. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
  10. Run a knife around the pan edges before releasing the springform. Serve chilled, optionally with fruit or chocolate sauce.

Beginner Tips:

  • Avoid overmixing the batter to prevent cracks on top.
  • Use room temperature eggs and cream cheese for a smooth texture.
  • Let the cheesecake chill completely before slicing to ensure clean cuts.