Description
Classic New York cheesecake delivers creamy indulgence with graham cracker crust and silky cream cheese filling. Rich layers of sweet comfort promise pure dessert bliss that connects hearty American culinary traditions with delightful, smooth elegance.
Ingredients
Scale
Base:
- 350 g (12.3 ounces) digestive biscuits
- 120 g (4.2 ounces) unsalted butter, melted
- Extra unsalted butter for greasing
Cheesecake Filling:
- 900 g (31.7 ounces) light or low-fat cream cheese, softened
- 150 g (5.3 ounces) caster sugar
- 5 large eggs, preferably free-range or organic
- 6 limes, juice extracted (approximately 125 milliliters)
- 1 vanilla pod, halved lengthways and seeds scraped out, or 1 tablespoon good-quality vanilla extract
- 1 lime, finely grated zest
Meringue Topping:
- 3 large free-range egg whites
- 110 g (3.9 ounces) caster sugar
- 40 g (1.4 ounces) desiccated coconut
Instructions
- Preheat the oven to 160°C (310°F) and prepare a 24-centimeter (9.5-inch) cake pan with a removable bottom by lightly greasing it with butter or cooking spray.
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin until uniformly ground.
- Mix the crushed biscuits with melted butter until the mixture resembles wet sand, then press the mixture evenly across the bottom of the prepared pan, ensuring a compact and level base.
- Refrigerate the biscuit base while preparing the cream cheese filling to help it set firmly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, gradually incorporating the sugar to prevent lumps from forming.
- Add eggs one at a time, mixing thoroughly after each addition to create a silky, uniform texture. Blend in vanilla extract or seeds for additional flavor.
- Pour the cream cheese mixture over the chilled biscuit base, spreading it evenly to cover the entire surface.
- Bake the cheesecake for 45 to 55 minutes, or until the center is slightly wobbly but set. Remove from the oven and allow to cool for 15 minutes.
- Increase the oven temperature to 220°C (425°F) for the meringue topping.
- Whip the egg whites in a clean, dry bowl until soft peaks form, then gradually add caster sugar while continuing to beat until the mixture becomes glossy and forms stiff peaks.
- Gently fold the coconut into the meringue mixture, maintaining the airiness of the whipped egg whites.
- Spread the meringue over the cooled cheesecake, creating decorative peaks and swirls with the back of a spoon. Ensure the meringue covers the entire surface with a thickness of approximately 2 centimeters (0.8 inches).
- Bake the meringue-topped cheesecake for 4-5 minutes, or until the surface turns a golden brown and feels crisp to the touch.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for 2-3 hours to set thoroughly.
- Carefully remove the cheesecake from the pan and transfer to a serving plate. Garnish with freshly grated lime zest and serve with seasonal berries like mango, strawberries, or raspberries.
Notes
- Cracking Prevention Starts Early: Gentle mixing and gradual cooling protect your cheesecake’s smooth surface from unsightly breaks.
- Temperature Matters Most: Room temperature ingredients blend seamlessly, creating a silky-smooth filling without annoying lumps.
- Biscuit Base Foundation: Crush cookies ultra-fine for a compact, sturdy base that holds together beautifully when sliced.
- Pan Preparation Trick: Springform pans make removing delicate desserts effortless, ensuring your creation looks pristine on the plate.
- Cream Cheese Technique: Whip cream cheese until ultra-creamy, eliminating any potential textural bumps that might ruin your masterpiece.
- Sugar Blending Secrets: Incorporate sugar slowly, allowing it to dissolve completely and distribute evenly throughout the mixture.
- Flavor Balance Wisdom: Use vanilla and citrus sparingly – just enough to enhance without overwhelming the creamy cheesecake essence.
- Baking Precision Matters: Watch for that perfect gentle wobble in the center, signaling your cheesecake is exactly right.
- Cooling Strategy: Let the cheesecake rest gradually, protecting its delicate surface from dramatic temperature shifts.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 10
- Calories: 574 kcal
- Sugar: 48 g
- Sodium: 143 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 147 mg