New York Cheesecake

Preparation

Step 1: Prepare the crust

Preheat your oven to 160°C (325°F).

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.

In a bowl, combine the crumbs with melted butter and 50g of sugar.

Stir until the mixture resembles wet sand.

Press the mixture firmly and evenly into the bottom of an 8-inch (20cm) springform pan lined with baking paper.

Use the flat bottom of a glass to compact it well.

Bake for 10 minutes, then set aside to cool.

Step 2: Wrap the pan for water bath

Once the crust has cooled, wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil.

Make sure the foil comes up the sides past the rim to create a waterproof seal.

This is critical to prevent water from the water bath from leaking into the cheesecake during baking.

Step 3: Prepare the filling

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 2 minutes.

Add the 200g of sugar and beat until light and fluffy.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated — do not overbeat.

Add the vanilla extract, heavy cream, flour, and lemon zest (if using).

Mix on low speed until just combined and smooth.

Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed.

Step 4: Assemble and create the water bath

Pour the cream cheese filling over the cooled crust.

Gently tap the pan on the counter a few times to release any air bubbles.

Place the wrapped springform pan into a large roasting pan.

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

The water bath ensures gentle, even heat and prevents cracks.

Step 5: Bake

Place the roasting pan in the preheated oven and bake at 160°C (325°F) for 55–65 minutes.

The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles like set Jell-O when gently shaken.

Do not insert a knife or toothpick to test — this will cause cracks.

Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.

This gradual cooling prevents the top from cracking due to thermal shock.

Step 6: Chill

Remove the cheesecake from the water bath and discard the foil.

Run a thin knife around the edge of the pan to release any sticking (this allows the cheesecake to contract freely without cracking).

Let the cheesecake cool completely on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight.

Covering it too early traps condensation and can make the surface watery.

Step 7: Serve

Remove the cheesecake from the refrigerator about 20 minutes before serving to take the chill off.

Run a clean knife around the edge once more, then release the springform clasp.

Slice with a sharp, thin-bladed knife, wiping the blade clean between each cut for neat slices.

Serve plain or with fresh berries, a berry coulis, whipped cream, or a drizzle of caramel sauce.