Description
This New York Baked Cheesecake features a creamy and smooth cream cheese filling on a crunchy biscuit crumb base, all topped with a rich chocolate ganache. Perfectly baked to have a slightly jiggly center, this classic dessert is a decadent treat that pairs beautifully with coffee or fresh berries.
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 Oven and Prepare Tin: Preheat your oven to 140°C fan bake. Line a 22cm springform cake tin with baking paper on both the base and the sides to prevent sticking and ensure easy removal.
- Make the Base: Using a food processor, crush the plain sweet biscuits until they form a fine breadcrumb texture. Add the lemon zest and melted butter, then mix well until combined. Press this mixture evenly into the base of the prepared cake tin and smooth with the back of a metal spoon. Place the tin in the fridge to allow the base to set firmly.
- Prepare the Filling: In a mixer, whip the cream cheese, sugar, and vanilla essence together until the sugar has fully dissolved and the mixture is smooth. Add the sour cream and mix again to incorporate. Add the eggs one at a time, mixing well after each addition to ensure a silky texture. Stir in the lemon juice, sift in the plain flour, and mix until everything is well combined.
- Bake the Cheesecake: Pour the prepared filling over the chilled biscuit base and smooth the top. Place the cake tin on a baking tray and bake in the preheated oven for 1 hour. The top should be set and cooked, but the centre should still have a slight jiggle to it. Once done, remove from the oven and allow it to cool for 30 minutes at room temperature.
- Prepare the Ganache: In a heatproof glass bowl, combine the chocolate and cream. Microwave in 30-second bursts, stirring in between, until the chocolate has melted and the mixture is smooth and well combined.
- Assemble and Chill: Pour the chocolate ganache evenly over the cooled cheesecake. Place the cheesecake in the refrigerator and chill for at least 3.5 hours to allow the ganache to set and the flavors to meld. When ready, carefully remove the cheesecake from the springform tin and serve.
Notes
- This cheesecake offers a rich and creamy texture with a crisp biscuit base and a luscious chocolate ganache topping.
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Baking at a low temperature with a slight jiggle in the center ensures a moist and smooth texture.
- Refrigeration time is essential for the cheesecake to fully set and develop its flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 29g
- Sodium: 233mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 122mg
