Classic New York Baked Cheesecake with Berry Compote
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • FOR THE GRAHAM CRACKER CRUST:
- • 2 cups graham cracker crumbs (or digestive biscuits)
- • 1/4 cup sugar
- • 1/2 cup unsalted butter, melted
- • FOR THE CHEESECAKE FILLING:
- • 900g full-fat cream cheese (Philadelphia), room temperature
- • 1 1/4 cups granulated sugar
- • 1/3 cup sour cream, room temperature
- • 2 tbsp plain flour
- • 2 tsp vanilla extract
- • 1 tsp lemon zest and 1 tbsp lemon juice
- • 4 large free-range eggs, room temperature
- • Fresh strawberry / raspberry compote, to serve
Preparation Steps
Mix cracker crumbs, sugar, and melted butter; press firmly into bottom and 2cm up sides of a 23cm springform pan; bake at 180°C for 10 minutes, then cool.
Beat room temperature cream cheese and sugar on medium-low speed for 3 minutes until perfectly smooth (do not whip air into batter).
Beat in sour cream, flour, vanilla extract, lemon zest, and lemon juice until combined.
Beat in eggs one at a time on lowest speed just until combined.
Wrap outside of pan in heavy-duty foil; pour filling over crust; place pan inside a large roasting pan and fill with hot water halfway up sides.
Bake at 160°C for 60-70 minutes until edges are set but center has a slight jiggle; turn oven off, crack door slightly, and let cool inside for 1 hour.
Chill in refrigerator for at least 8 hours; unmold and serve with fresh berry compote.