There are two main cheesecakes in America, one made with ricotta  which people refer to as ‘Italian’ and the other cream cheese which is known as a ‘New York’ or ‘Jewish’ cheesecake. Both have their roots in immigrant New York City neighbourhoods. This cheesecake is dense but not overly sweet. Start this recipe a day ahead.

Serves
14

Preparation

35min

Cooking

1hr
30min

Skill level

Mid
By
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Ingredients

  • 1 kg cream cheese, at room temperature
  • 300 g (1¼ cups) sour cream, at room temperature
  • 60 ml (¼ cup) thickened cream, at room temperature
  • 385 g (1¾ cups) caster sugar
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 5 eggs, at room temperature
  • 2 tbsp plain flour


Biscuit base

  • 200 g (1¾ cups) digestive biscuits, processed to crumbs
  • 80 g unsalted butter, melted, plus extra, to grease
  • 2 tbsp caster sugar
  • ½ tsp ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time 15 minutes
Chilling time overnight

Grease base and side of a 24 cm springform pan and line base with baking paper.

To make biscuit base, process biscuit crumbs, butter, sugar and cinnamon until well combined. Using your hands, press mixture into the base of the lined pan, then freeze for 15 minutes to firm.

Preheat oven to 155°C. Process cheese, creams, sugar, lemon juice and vanilla in a food processor until smooth. Add eggs, one at a time, then add flour and process until smooth. Spoon over the biscuit base and tap pan on work surface to remove any air bubbles. Bake for 50 minutes or until firm but still slightly wobbly in the centre.

Turn off oven and, with the door slightly ajar, leave for a further 30 minutes. Cool completely, then refrigerate overnight.

For clean slices, use a sharp knife dipped in warm water to cut the cheesecake.

Photography by Brett Stevens

As seen in Feast magazine, October 2011, Issue 2.