First off, I can’t believe I haven’t done a post on an old fashioned cheesecake. I’ve made it multiple times but I probably never had good pictures. So here it is – straight up with no distractions of toppings, I give you the New York Style Cheesecake. New York style is when you use eggs, egg yolks, fresh cream and cream cheese. I did use Philadelphia for this one. Adding the extra yolk does make the cheesecake extra creamy and smooth. I have referred to Joy of Baking for several baking tips and recipes. This recipe has been used as a base for mine. It wouldn’t have been possible to bake it with the kind of quantities the recipe asks for, so I had to adjust a lot.
The most important bit of this recipe is the baking time. Baking it exactly till the cheesecake is set on the sides and slightly jiggly in the centre makes it perfect. Remember, it will continue to set as it cools and further when it chills in the fridge. And don’t hurry the cooling process. It first needs to cool in the oven with the door open and then out of it, lastly in the fridge for a few hours. Trust me, it’ll be worth the wait!
One 8 inch cheesecake – 8 to 10 slices
50 – 55 mins (depending on your oven)
Digestive biscuits OR Marie + Parle G – 2 cups (approximately)
Butter – 1/4 cup melted
Sugar – 1 tbsp
Cream cheese – 2 packs of Brittania cream cheese (I used 1 of this and 1 Philadelphia cream cheese)
Fresh cream – 2/3 cup or 160 ml
Caster or powdered sugar – 2/3 cup
Eggs – 4 whole + 1 yolk
Flour or cornstarch – 1 tbsp
Vanilla – 1.5 tsp
Powder the biscuits and add melted butter with sugar. Mix well till you have sand like texture.
Line your springform tin with parchment paper and press this biscuit base in it so it’s all tightly packed. Make sure all sides are covered well.
Pop it in the fridge while you make the filling.
Preheat your oven at 180 degrees C.
In a mixing bowl whisk the cream cheese till it’s nice and smooth.
Add the sugar and whisk some more.
Now crack the eggs in and add the extra yolk along with the vanilla.
Time for the cream and flour/cornstarch as well.
Whisk till it’s smooth and all ingredients are well incorporated.
Get the baking tin out of the fridge and pour the cream cheese mixture into it carefully.
Bake for 50 to 55 minutes. Check after 50 minutes to see if it has set on the sides and has a jiggle in the centre.
Do the toothpick test to be thorough. If the toothpick comes out too wet, it needs more time in the oven.
Make sure the cream cheese and eggs are at room temperature.