New York Cheesecake by @samsweetandspicetreats

1h15
Hard

12 servings

🍪

130 g

Butter Biscuits

🧈

80 g

Melted Butter

🧀

800 g

Double Cream Cheese

🍬

150 g

Sugar

🍋

1 packet

Grated Lemon Zest

🥚

4 medium eggs

Eggs

🍦

180 ml

Whipped Cream

🍮

30 ml

Vanilla Pudding Powder

🥛

30 g

Sour Cream

🍥

250 g

Powdered Sugar

Preparation Steps

  1. Step 1/18

    Preheat the oven to 180°C / 356°F using top and bottom heat. Grease the edge of the 24 cm springform pan.

    🍰24 cm springform pan

  2. Step 2/18

    Blitz 130 g butter biscuits in the food processor until they become fine crumbs.

    butter biscuits
    🥣mixing bowl

  3. Step 3/18

    Combine the biscuit crumbs with 80 g melted unsalted butter until the crumbs are evenly moistened.

    butter biscuits
    unsalted butter
    🥣mixing bowl
    🥄spatula

  4. Step 4/18

    Transfer the biscuit mixture to the springform pan. Press it firmly across the base and 1 to 2 cm up the sides with the back of a tablespoon.

    butter biscuits
    unsalted butter
    🍰24 cm springform pan
    🥄tablespoon

  5. Step 5/18

    Chill the biscuit crust for 10 minutes while preparing the filling.

    🍰24 cm springform pan

  6. Step 6/18

    Beat 800 g double cream cheese with 150 g granulated sugar and 1 packet grated lemon zest until smooth.

    double cream cheese
    granulated sugar
    grated lemon zest
    🥣mixing bowl

  7. Step 7/18

    Beat in the 4 medium eggs one at a time, mixing each egg only briefly until incorporated.

    eggs
    🥣mixing bowl

  8. Step 8/18

    Whip 180 ml whipping cream with 2 tablespoons vanilla pudding powder until stiff peaks form.

    whipping cream
    vanilla pudding powder
    🥣mixing bowl

  9. Step 9/18

    Fold the whipped cream mixture into the cream cheese mixture until no streaks remain.

    double cream cheese
    whipping cream
    vanilla pudding powder
    🥣mixing bowl
    🥣whisk

  10. Step 10/18

    Pour the filling onto the chilled biscuit crust. Smooth the surface with a spatula.

    double cream cheese
    eggs
    whipping cream
    🍰24 cm springform pan
    🥄spatula

  11. Step 11/18

    Bake the cheesecake on the lower oven rack at 180°C / 356°F for about 45 minutes, until it starts to gain color.

    🍰24 cm springform pan

  12. Step 12/18

    Remove the springform pan from the oven once the cheesecake colors. Let it stand at room temperature for 10 minutes.

    🍰24 cm springform pan
    🧁cake rack

  13. Step 13/18

    Return the cheesecake to the oven. Continue baking at 180°C / 356°F until the filling is set with a slight wobble in the center, about 0 to 10 minutes as needed.

    🍰24 cm springform pan

  14. Step 14/18

    Whisk 30 g sour cream with 250 g sifted powdered sugar until completely smooth.

    sour cream
    powdered sugar
    🥣mixing bowl
    🥣whisk
    🧺fine sieve

  15. Step 15/18

    Spread the sour cream frosting gently over the warm cheesecake using the back of a tablespoon.

    sour cream
    powdered sugar
    🍰24 cm springform pan
    🥄tablespoon

  16. Step 16/18

    Bake the frosted cheesecake at 180°C / 356°F for 10 minutes.

    🍰24 cm springform pan

  17. Step 17/18

    Remove the cheesecake from the oven. Cool it completely on a cake rack.

    🍰24 cm springform pan
    🧁cake rack

  18. Step 18/18

    Refrigerate the cooled cheesecake for at least 240 minutes before slicing and serving.

    🍰24 cm springform pan

Composition

Ingredients

Types

Baking, Biscuits, Dairy, Cheese, Flavoring, Fruit, Eggs, Thickener, Cream, Sweetener

Ingredients

Butter biscuits, Melted butter, Double cream cheese, Sugar, Grated lemon zest, Eggs, Whipped cream, Vanilla pudding powder, Sour cream, Powdered sugar

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

710 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 59g, Sugars: 47g, Fat: 43g, Saturated fat: 25g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 220mg, Sodium: 430mg, Potassium: 210mg, Phosphorus: 290mg

Vitamins

Vitamin A: 360µg, Vitamin D: 1.8µg, Vitamin B12: 0.9µg, Riboflavin: 0.35mg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

24 cm springform pan, mixing bowl, spatula, tablespoon, whisk, fine sieve, cake rack

Appliances

food processor, electric mixer, oven, refrigerator

Type

Type

Type Of Dish

Dessert, Cake, Baked cheesecake

Occasions

Celebration, Birthday, Holiday, Dinner party, Family gathering

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

American, New York

Geographic

United States, New York

Various

Aspect

Texture

Creamy, Dense, Smooth, Crumbly, Velvety

Flavors

Sweet, Tangy, Creamy, Vanilla, Lemon, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool only until fully cooled,Do not leave longer than 2 hours because it contains dairy and eggs), fridge : 5 days (Store covered in an airtight cake container,Keep at or below 4°C / 40°F), freezer : 60 days (Freeze individual slices or the whole cake tightly wrapped,Thaw overnight in the refrigerator)