This classic New York-style cheesecake recipe brings you the creamy, smooth, and rich taste that has made this dessert a timeless favorite. With its indulgent cream cheese filling and a crispy, sweet crust, this cheesecake is the perfect end to any meal or a luxurious treat on its own.
Perfect Occasion: Ideal for celebratory events like birthdays, anniversaries, or holiday gatherings, this cheesecake also serves as a delightful weekend baking project. Its elegant simplicity and universally loved flavors make it a hit at potlucks, dinner parties, or as a special treat for family dessert nights.
Filling:
- 680 grams of cream cheese (room temperature)
- 1 cup granulated sugar
- 4 whole eggs
- 2 additional egg yolks
- 1/2 teaspoon of vanilla essence
- Seeds scraped from 1 vanilla pod
Crust:
- 16 digestive biscuits, crushed
- 1/4 cup light brown sugar
- 65 grams butter, melted
Instructions:
- For the crust, pulverize the digestive biscuits in a blender until finely crushed. Combine with the brown sugar and melted butter until the mixture is well integrated. Press this mixture into the base of a 9-inch springform pan and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until it turns golden. Let it cool to room temperature.
- Wrap the bottom and sides of the pan with three layers of aluminum foil.
- For the filling, whip the cream cheese and granulated sugar with an electric mixer on high until smooth. Gradually add the eggs one by one on low speed, followed by the egg yolks, vanilla essence, and vanilla pod seeds. Beat briefly on high.
- Pour the filling over the cooled crust. Place the springform pan in a large roasting tray and fill the tray halfway with water to create a water bath.
- Bake at 350°F (175°C) for 55 minutes. Carefully remove from the water bath, discard the foil, and allow the cheesecake to cool on a rack until it reaches room temperature.
- The cheesecake should then be refrigerated overnight to set completely before serving.
Enjoy your Classic New York-Style Cheesecake!
