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New York Baked Cheesecake

New York Baked Cheesecake

Style & Definition: New York cheesecake is a distinct style defined by its density, richness, and use of extra egg yolks or cream, setting it apart from lighter styles or no-bake versions.
Alternative Recipe: Features an easy condensed milk method combining biscuit crumbs, butter, cream cheese, sweetened condensed milk, and eggs, baked at a lower temperature and cooled gradually.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 5
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 100 g ½ cup melted butter
  • 250 g 2 ½ cups biscuit crumbs either Graham or Digestive biscuits
  • 725 g cream cheese at room temperature
  • 1 can 14 oz / 395g sweetened condensed milk
  • 1 tsp 10ml vanilla extract
  • 2 eggs

Equipment

  • Mixing bowl
  • Springform baking pan/tin
  • Food processor
  • Oven

Method
 

  1. Prepare a 23 cm springform baking pan/tin by greasing and covering the base with non-stick baking paper.
  2. Preheat the oven to 150°C for a conventional oven, 135°C for a fan-forced oven, or 300°F (gas mark 2).
  3. Make the cheesecake base by crushing the biscuits (easiest way is in a food processor) until they look like breadcrumbs, add the melted butter and stir until combined. Press into the base of the prepared tin and place in the freezer for about 30 mins.
  4. Beat the cream cheese until light and fluffy in a mixing bowl, and gradually add the can of sweetened condensed milk, ensuring that it is beaten well and all mixed together. Beat well after each addition of the egg, then add the vanilla and beat once more.
  5. Pour the cheese mixture onto the base and bake in the oven for about 1 hour.
  6. Turn the oven off, open the door and leave in the oven to cool for about 1 hour. Remove from the oven and allow to completely cool at room temperature. When cool, refrigerate for a few hours until firm.