- 250gunsalted butter, melted
- 350 g crushed marie biscuits
- 750 g cream cheese, room temp
- 215 g (1 cup)caster sugar
- 2 tsp vanilla extract
- 1 zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp plain flour
- 4 eggs, room temp
- 300 ml sour cream
- Pinch of sea salt flakes
- 4 punnets fresh blackberries
Preheat oven to 140°C (fan forced). Grease and line a 23cm or 10 inch springform tin with non-stick baking paper, with the paper rising a few cm over the sides to protect the cheesecake.
Process biscuits in a food processor until finely crushed. Add the butter and pulse until just incorporated. Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass with a square edge/straight side to press the mixture down evenly.
Press the remaining half of the mixture firmly up the sides of the pan with the glass leaving about a 1cm gap from the top of the pan. Chill in the freezer while you prepare the mixture.
In the bowl of an electric mixer fitted with the paddle attachment combine the cream cheese, vanilla, sugar, lemon rind, lemon juice, salt and flour. Beat on medium speed until just smooth, about 1 minute. Scrape the sides of the bowl to be sure the mixture is evenly combined. Add eggs one at a time on low speed, scraping the bowl if needed, then the sour cream. Beat until just combined. DO NOT OVER BEAT.
Gently pour the cream cheese mixture into the tin with biscuit crumb crust. Use one punnet of the fresh blackberries and cut them in half lengthways & gently place them on the surface of the cheesecake. Place the cheesecake pan on a large baking tray to catch any leaks and bake for 75-80 mins or until just set in the centre.
Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for minimum of 4 hours in the fridge (preferably overnight). Carefully remove the cheesecake from the baking tin and take off the baking paper. Top with remaining fresh blackberries, then serve, cutting with a long, thin-bladed and clean knife.
- Make sure your ingredients are at room temperature to help prevent a lumpy mixture
- Always use full fat products to ensure creaminess and to prevent cracking
- Do not open the oven during the cooking time or the cheesecake will crack and sink
- To help prevent the cheesecake from cracking, place a tray of water underneath the cheesecake while it is baking to keep the cheesecake moist
- Don’t over beat the ingredients, as this will cause it to deflate
- Your cheesecake is done when the sides of the cake are set, but the middle still wobbles slightly
- Best to make this recipe a day in advance
- Don’t fear if it does crack a little – the fresh blackberries will hide any sins!
New York style cheesecake can be made ahead and stored in an airtight container in the refrigerator for 4-5 days.
The best part of the NY style is that with a denser cheesecake you don’t have any issues with letting the cheesecake sit in the fridge, the dense structure benefits from the extra time because it gets more time to firm up after baking.
This cheesecake recipe is the PERFECT dessert to freeze for later. Just let it cool, then wrap it tightly in an airtight container and freeze. Cheesecake can remain in the freezer for about 6 months.
When you’re ready, let the cheesecake defrost in the refrigerator. Take it out the night before then top with fresh blackberries.
Recipe created and Photographed by food stylist Megann Evans