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New York Styled Baked Cheesecake


I’ve always enjoyed watching Friends, and one episode that never fails to stick with me is The One With All The Cheesecakes. In it, Chandler and Rachel can’t resist indulging in their neighbor’s irresistible cheesecake—and every time I watch, I end up craving a slice myself.

Cheesecake, despite its name, isn’t really a cake at all. It’s a luscious blend of cheese and eggs baked into a custard, set atop a buttery biscuit crust. Among the many variations, the classic New York–style baked cheesecake is my favorite. With its satiny smooth texture, dense richness, and perfectly flat top, it embodies everything I love about this decadent dessert.

Homemade cheesecakes are delightfully simple to prepare, with minimal hands-on effort required. The real challenge lies in the patience it takes—waiting for the cheesecake to bake, cool, and then set overnight before you can finally enjoy it.


The classic way for baking cheesecake is by using a water bath. A water bath, is the baker’s secret to creamy cheesecake perfection. All you need for a water bath is a deep roasting pan and foil.


The cheesecake batter is basically a rich custard, it needs to be treated delicately. Without the moist heat of a water bath, the custard can take on a rubbery texture.

With cheesecake, our primary goal is to bake it slowly and evenly without browning the top and this is made possible by the water surrounding the pan. 


So here’s the recipe. 


Ingredients


200gm digestive biscuits 

1/4 Cup melted butter

400gm cream cheese

1/4 Cup granulated sugar

2 Tbsp curd

400ml heavy cream

2 eggs

2 Tbsp corn starch

1.5 Tbsp vanilla extract

1 Tbsp lemon juice/ vinegar


Method For Crust

  1. Wrap around a 9 inch springform pan in two layers of heavy-duty aluminum foil. This would prevent any water entering into the mixture while baking. 
  2. In a medium sized bowl combine the biscuit crumbs and melted butter. Mix well to make a cheesecake crust mixture.
  3. Press the crumbs evenly over the bottom of the springform pan. Refrigerate the pan along with the crumbs for about 15 minutes while you make the filling.


Method For Filling

  1. In a bowl whisk cream cheese till smooth. 
  2. Add sugar, curd and cream; continue to whisk till smooth. 
  3. Add eggs, cornstarch, vanilla extract and vinegar. Whisk until well blended and looks smooth.
  4. Remove the crust from the refrigerator and spoon the cheesecake filling mixture into the pan.
  5. Place the cheesecake springform pan on a roasting pan. 
  6. Transfer the roasting pan into preheated oven at 180°C. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  7. Bake for 30 minutes. 
  8. Reduce the oven temperature to 150°C and continue to bake for 30 minutes more. 
  9. Turn off the oven and leave the cheesecake in the oven for 1 hour. 
  10. Remove the cheesecake from the oven and allow it to cool completely.
  11. Refrigerate the cheesecake for at least 6-8 hours to set well before serving. You can cover the cheesecake with a cling wrap or foil and freeze for a few weeks as well.
  12. When you are ready to serve the New York Style Baked Cheesecake, serve it along with a delicious strawberry or blueberry compote. 




So, why not treat yourself and whip up this irresistible dessert? As Rachel from Friends once said: “It was cheesecake. It was fine. It had a buttery, crumbly graham cracker crust, with a very rich yet light cream cheese filling… (Pause) Wow! My whole mouth just filled with saliva!”


Slurrrppp!!!

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