Description
This classic New York baked cheesecake features a smooth and creamy cream cheese filling on a buttery biscuit crumb base, topped with a rich chocolate ganache. Perfectly baked to achieve a slightly jiggly center and a firm top, it’s a decadent dessert that combines tangy lemon zest and sour cream for a balanced flavor.
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 and prepare the pan: Preheat your oven to 140°C fan bake. Line a 22cm springform cake tin with baking paper on both the base and sides to prevent sticking.
- Make the base: Crush the biscuits in a food processor until they become fine breadcrumbs. Add the lemon zest and melted butter, then mix thoroughly. Press this mixture evenly into the base of the prepared cake tin using the back of a metal spoon. Place the base in the fridge to set while you prepare the filling.
- Prepare the filling: Using a mixer, whip the cream cheese, sugar, and vanilla essence until the sugar dissolves and the mixture is smooth. Add sour cream and continue mixing. Then, add the eggs one at a time, mixing well after each addition. Incorporate the lemon juice, sift in the plain flour, and mix until fully combined.
- Bake the cheesecake: Pour the filling over the chilled biscuit base, spreading it evenly. Place the tin on a tray in the middle of the oven and bake for 1 hour, or until the top is cooked and set but the center still has a gentle jiggle.
- Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool on a wire rack for 30 minutes.
- Prepare the ganache: Combine the chocolate and cream in a glass bowl. Microwave in 30-second intervals, stirring in between, until the chocolate melts and the mixture is smooth.
- Apply the ganache and chill: Pour the chocolate ganache over the cooled cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 3.5 hours, allowing it to set completely before removing from the tin and serving.
Notes
- A creamy baked cheesecake with a crunchy biscuit crumb base, enhanced by a smooth chocolate ganache topping.
- Ensure the cheesecake is slightly jiggly in the center when done to maintain a creamy texture.
- Using room temperature cream cheese helps achieve a smoother filling.
- Chilling the base before adding filling prevents it from becoming soggy.
- Microwave the ganache gently in bursts to avoid overheating the chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 29 g
- Sodium: 233 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 122 mg
