Becci Tomasek

The best Cheesecake ( New York Style)

Becci Tomasek
The best Cheesecake ( New York Style)

Ingredients

Refrigerated

  • 4 Eggs, large

Condiments

  • 2 tbsp Lemon zest

Baking & Spices

  • 1 tbsp Cornstarch

  • 1/2 tsp Salt

  • 1/3 cup Sugar

  • 1 tsp Vanilla essence

Snacks

  • 8 oz Biscoff Cookies or Graham Crackers

Dairy

  • 1/2 cup Butter, unsalted, melted

  • 32 oz Cream cheese, full-fat

  • 1/2 cup Heavy cream

  • 1 cup Sour cream

Don't try to use low-fat ingredients here, you won't get the same result. You want to use:

BRING YOUR INGREDIENTS TO ROOM TEMPERATURE

PACK IN THE GRAHAM CRACKER CRUST TIGHTLY AND PRE-BAKE IT

DON'T OVER-WHISK THE EGGS AND CREAMS

Bring all ingredients to room temp 

  • Preheat oven to 350F (conventional)

  • Grind your Biscoff cookies and butter in a food processor until really smooth

  • Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F

  • For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined

  • Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined

  • Add the cream, sour cream, lemon zest and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl

  • Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)

  • Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside

  • Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight.

  • Serve with fresh berries, Jam, whipped cream, caramel sauce or whatever you’d like!


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