RECIPE: Simple NY cheesecake

How to make this classic New York dessert at home

Everyone's heard of New York cheesecake - and anyone who's tasted it will attest to its deliciousness. So while you can't travel to the Big Apple, try this simple recipe from New York Kitchen, a not-for-profit organisation that guides guests on a journey through New York’s dynamic agriculture, craft beverage, and culinary arts in the state's Finger Lakes. Enjoy the decadence!

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INGREDIENTS (serves 12)

For the filling:

700 grams of cream cheese, softened to room temperature
3 large eggs, room temperature
400 grams of sweetened condensed milk
1 teaspoon of vanilla extract

For the crust:

1 1/2 cups (US) Graham cracker crumbs
8 tablespoons of melted butter

Directions

Preheat the oven to 325 degrees Fahrenheit (around 165C)
In a stand mixer, combine cream cheese and sweetened condensed milkon medium speed until smooth.
Add vanilla extract, then eggs, one at a time until thoroughly mixed. Set aside.
In a separate bowl, combine Graham cracker crumbs, butter, and sugar together with a wooden spoon.
In a 10-inch springform pan, spread the crumb mixture and press with your hand until even. Cover the exterior of the pan with foil to prevent water seepage.
Pour the filling into the prepared pan.
Place the springform pan with cheesecake filling in a larger shallow roasting pan. Fill the roasting pan with enough hot water so that the water is level with the top of the filling (about 4-6 cups).
Bake for one hour on the center rack.
Turn off oven and prop open oven door.
Allow to cool slowly for another hour.

Chef’s notes: Create mini cheesecakes by using muffin tins and liners instead of a springform pan. Press crust into the bottom of liners and top with filling. Bake and cool in the same method for 15-20 minutes.