Description
A classic New York Baked Cheesecake featuring a buttery biscuit crumb base and a creamy, tangy cream cheese filling, topped with a smooth chocolate ganache. Perfectly baked to have a slight jiggle in the center, offering the authentic rich and velvety texture of traditional cheesecake.
Ingredients
Scale
Base
- 1 packet plain sweet biscuits (250g)
- ½ tsp lemon zest
- 75g butter, melted
Filling
- 500g cream cheese, room temperature
- 1 ¼ cups white sugar
- 1 tsp vanilla essence
- ½ cup sour cream
- 3 eggs
- 2 Tbsp lemon juice
- 2 Tbsp plain flour
Ganache
- 125g chocolate
- 125ml cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 140°C fan bake. Line a 22cm springform cake tin with baking paper on both the base and sides for easy removal of the cheesecake.
- Make the Base: Crush the sweet biscuits into fine breadcrumbs using a food processor. Combine the biscuit crumbs with lemon zest and melted butter. Press this mixture firmly into the base of the prepared cake tin and smooth the top with the back of a spoon. Chill in the fridge to set while you prepare the filling.
- Prepare the Filling: In a mixing bowl, whip the cream cheese, sugar, and vanilla essence together until the sugar dissolves and mixture is smooth. Add the sour cream and mix well. Incorporate the eggs one at a time, mixing thoroughly between each addition. Add lemon juice and sift in plain flour, mixing until fully combined and smooth.
- Assemble and Bake: Pour the cream cheese filling over the chilled biscuit base in the cake tin. Place the tin on a tray in the oven’s middle rack and bake for 1 hour. The top should be set but the center will have a slight jiggle. Once baked, remove from oven and let it cool for 30 minutes.
- Make the Ganache: In a microwave-safe glass bowl, combine the chocolate and cream. Heat in 30-second bursts, stirring between each, until the chocolate is melted and smoothly combined with the cream.
- Finish and Chill: Pour the warm ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 3.5 hours, or until completely set, before removing from the springform tin and serving.
Notes
- This cheesecake is rich and creamy with a classic biscuit base and a glossy chocolate ganache topping.
- Ensure the cheesecake has a slight jiggle in the center when you take it out of the oven to achieve the perfect creamy texture.
- Chilling the base before adding the filling helps keep it firm and prevents it from becoming soggy.
- Use room temperature cream cheese to avoid lumps in the batter for a smooth filling.
- Microwave the ganache carefully in short bursts to avoid burning the chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 29 grams
- Sodium: 233 milligrams
- Fat: 30 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 122 milligrams
