Nigella’s recipe for New York Cheesecake is a delicious treat made with plain sweet biscuits, melted butter, cream cheese, caster sugar, vanilla extract, lemon rind, plain flour, eggs, light sour cream, and fresh or frozen raspberries. This recipe takes 30 minutes to make and makes enough for 8 people.
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💗 The Benefits Of Trying This Delicious Recipe
- Creamy And Rich. This creamy New York Cheesecake recipe melts on your lips for a luxurious treat.
- Perfectly Balanced Sweetness. Plain sweet biscuits, caster sugar, and a dab of vanilla extract produce a delicious, not-too-sweet dessert.
- Zesty Twist. Finely shredded lemon zest gives a refreshing lemony flavor that cuts through the cream cheese’s richness, giving every bite a delicious tang.
- Versatile Toppings. The raspberry burst on top of the cheesecake adds color, freshness, and sharpness, whether you use fresh or frozen raspberries.
❓ What Is Nigella New York Cheesecake Recipe?
Nigella’s New York Cheesecake Recipe is a rich, soft dessert that is smooth and creamy. It is made with cream cheese, sugar, eggs, vanilla extract, and vanilla extract. It has a sweet bread and butter crust that is crisp. It’s a sweet treat that’s named after a famous style of cheesecake from New York City.
📜 Nigella New York Cheesecake Recipe Ingredients
- 1 x 250g pct plain sweet biscuits (such as Arnott’s Nice)
- 125g unsalted butter, melted
- 750g cream cheese, at room temperature
- 215g (1 cup) caster sugar
- 1/2 tsp vanilla extract
- 2 tsp finely grated lemon rind
- 2 tbsp plain flour
- 4 eggs
- 300ml Bulla Light Sour Cream
- 120g fresh raspberries or frozen raspberries
🍰 Instructions For Nigella New York Cheesecake Recipe
- Preheat oven to 160 degrees Celsius. Line the bottom of a springform pan with nonstick parchment paper.
- Place the cookies in the bowl of a food processor and process until they are finely ground. Add the butter and combine until smooth.
- Transfer to a pan with a lining. Use a straight-sided glass to evenly distribute and press the biscuit mixture over the bottom and sides of the pan, leaving 1 cm of space at the pan’s rim.
- Cover with plastic wrap and refrigerate in the refrigerator for 30 minutes.
- In the meantime, combine the cream cheese, sugar, vanilla, and lemon zest in a large basin using an electric mixer. Whisk in the flour. Add the eggs one at a time, beating well after each addition, until the mixture is uniform. Add the sour cream and stir until just combined.
- The cream cheese mixture is poured into the base. Place the dish on a baking sheet and bake for 1 1/4 to 1 1/2 hours, or until the center is just set. Turn off the broiler. Leave the cheesecake in the oven with the door slightly ajar for two hours, or until completely chilled (this will prevent cracking). Refrigerate for four hours to cold.
- Raspberries adorn the cheesecake’s top. Serve cut into wedges.
💭 Recipe Tips
- Use a water bath while baking to keep the cheesecake from getting cracks on the top.
- Let the cheesecake cool down all the way before taking it out of the pan so it doesn’t fall apart.
- Don’t overbake the cheesecake. When you take it out of the oven, the middle should still be a little bit soft.
- For the best smoothness and taste, use full-fat cream cheese.
- Put the cheesecake in the fridge for at least 4 hours, or better yet, overnight, so that it can set up properly before serving.
🍒 What To Serve With New York Cheesecake Recipe?
Nigella New York Cheesecake pairs well with a variety of accompaniments. For extra sweetness, you could serve it with fresh berries, a drizzle of chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar.
🎚 How To Store New York Cheesecake Recipe?
- In The Fridge. Cover a standard Nigella New York Cheesecake with plastic wrap or an airtight container and chill this will keep it fresh and avoid drying it will last for up 3 days.
- In The Freezer. Instead of topping the cheesecake, freeze it beforehand. Wrap it tightly in plastic and put it in a freezer bag it last for up 2 months. Serve frozen cheesecake after overnight thawing.
🚫 How To Reheat New York Cheesecake Recipe?
No, heating up the Nigella New York Cheesecake Recipe is not a good idea. This cheesecake is meant to be eaten cold because cooking it could change the way it tastes and feels. For a creamy and refreshing treat, it’s best to serve it right out of the fridge.
FAQs
What Makes A New York Cheesecake Different From Other Cheesecakes?
New York Cheesecake is dense and rich due to its higher cream cheese content, setting it apart from lighter, creamier cheesecake varieties.
Can I Use A Different Type Of Biscuit For The Crust In Your Nigella New York Cheesecake?
Yes, you can use a different type of biscuit for the crust in yourNigella New York Cheesecake, but ensure it complements the flavors, like graham crackers or digestive biscuits.
How Do I Prevent Cracks In My Nigella New York Cheesecake Recipe?
To prevent cracks in New York Cheesecake, avoid overmixing the batter, bake in a water bath, and cool slowly after baking.
How Do I Know When The Nigella New York Cheesecake Is Done Baking?
To know when it’s done, the Nigella New York Cheesecake edges should be set, and the center should have a slight jiggle. Use a thermometer; it’s done at 150°F (65°C).
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- Nigella Lawson Sticky Toffee Pudding
- Nigella Date And Walnut Cake
- Nigella Gluten Free Chocolate Cake
Nigella New York Cheesecake Recipe Nutrition Facts
Amount Per Serving
- Calories: 510 kcal
- Total Fat: 37g
- Saturated Fat: 20g
- Cholesterol: 155mg
- Sodium: 350mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 9g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella New York Cheesecake Recipe
Description
Nigella’s recipe for New York Cheesecake is a delicious treat made with plain sweet biscuits, melted butter, cream cheese, caster sugar, vanilla extract, lemon rind, plain flour, eggs, light sour cream, and fresh or frozen raspberries. This recipe takes 90 minutes to make and makes enough for 8 people.
Ingredients
Instructions
- Preheat oven to 160 degrees Celsius. Line the bottom of a springform pan with nonstick parchment paper.
- Place the cookies in the bowl of a food processor and process until they are finely ground. Add the butter and combine until smooth.
- Transfer to a pan with a lining. Use a straight-sided glass to evenly distribute and press the biscuit mixture over the bottom and sides of the pan, leaving 1 cm of space at the pan’s rim.
- Cover with plastic wrap and refrigerate in the refrigerator for 30 minutes.
- In the meantime, combine the cream cheese, sugar, vanilla, and lemon zest in a large basin using an electric mixer. Whisk in the flour. Add the eggs one at a time, beating well after each addition, until the mixture is uniform. Add the sour cream and stir until just combined.
- The cream cheese mixture is poured into the base. Place the dish on a baking sheet and bake for 1 1/4 to 1 1/2 hours, or until the center is just set. Turn off the broiler. Leave the cheesecake in the oven with the door slightly ajar for two hours, or until completely chilled (this will prevent cracking). Refrigerate for four hours to cold.
- Raspberries adorn the cheesecake’s top. Serve cut into wedges.
Notes
- Use a water bath while baking to keep the cheesecake from getting cracks on the top.
- Let the cheesecake cool down all the way before taking it out of the pan so it doesn’t fall apart.
- Don’t overbake the cheesecake. When you take it out of the oven, the middle should still be a little bit soft.
- For the best smoothness and taste, use full-fat cream cheese.
- Put the cheesecake in the fridge for at least 4 hours, or better yet, overnight, so that it can set up properly before serving.