New York Cheesecake | Flavornestkitchen

Classic New York Cheesecake with Digestive Crust

Dessert Baking Creamy

The ultimate classic New York Cheesecake: dense, smooth, and tangy, all resting on a perfectly crisp digestive biscuit crust. Best served chilled!

For The Crumb (Crust)

• Digestive Biscuits – 280 gm (finely crushed)
• Butter – 170 gm (melted)

Total: Rich, buttery base for the filling

For The Cake (Filling)

• Cream Cheese (Full-fat, room temp) – 450 gm
• Icing Sugar (Suger) – 195 gm
• Sour Cream – 142 gm
• Eggs (Medium/Large, room temp) – 2 pcs
• Flour – 1 ½ Tbsp
• Lemon Zest – 1 pcs (from one lemon)
• Lemon Juice – ¾ Tsp

Jump to Method ↓

Method

1. Preheat Oven & Prep Pan: Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Crust: In a medium bowl, combine the finely crushed biscuits and melted butter until well mixed. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 5 minutes. Let cool.
3. Make the Filling: In a large bowl, beat the cream cheese and icing sugar until completely smooth and creamy.
4. Add the sour cream, lemon zest, lemon juice, and flour. Mix on low speed until just combined.
5. Gently beat in the eggs one at a time, mixing only until they are incorporated. Do not overmix the batter.
6. Bake: Pour the filling over the cooled crust. Bake for 30 minutes, or until the edges are set but the center still has a slight wobble.
7. Cool & Chill: Turn the oven off and prop the door open slightly (about 1 inch). Let the cheesecake cool inside the oven for 1 hour.
8. Remove from the oven and cool completely at room temperature. Then, refrigerate for at least **6 hours (preferably overnight)** before serving.

© Classic New York Cheesecake – Creamy, dense, and utterly delicious