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New York Baked Cheesecake with Chocolate Ganache Recipe

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4.4 from 8 reviews

A classic New York Baked Cheesecake recipe featuring a buttery biscuit base, creamy lemon-infused filling, and topped with rich chocolate ganache. This dessert is baked until perfectly set with a slight jiggle in the center and chilled to develop its signature velvety texture, ideal for special occasions or indulgent treats.

  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

Ingredients

Base

  • 1 packet plain sweet biscuits (250g)
  • ½ tsp lemon zest
  • 75g butter, melted

Filling

  • 500g cream cheese, room temperature
  • 1 ¼ cups white sugar
  • 1 tsp vanilla essence
  • ½ cup sour cream
  • 3 eggs
  • 2 Tbsp lemon juice
  • 2 Tbsp plain flour

Ganache

  • 125g chocolate
  • 125ml cream

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 140°C using the fan bake setting. Line a 22cm springform cake tin with baking paper on both the base and the sides to prevent sticking.
  2. Make the Base: Using a food processor, crush the biscuits into fine crumbs. Mix in the lemon zest and melted butter until the mixture is combined evenly. Press this mixture firmly into the base of the lined cake tin and smooth it flat using the back of a metal spoon. Chill in the fridge to set while you prepare the filling.
  3. Prepare the Filling: In a mixing bowl, whip the cream cheese, sugar, and vanilla essence until the sugar fully dissolves and the mixture is smooth. Add the sour cream and combine thoroughly. Incorporate the eggs one at a time, mixing well after each addition. Finally, add the lemon juice and sift in the plain flour before blending it all together into a smooth batter.
  4. Assemble and Bake: Pour the filling evenly over the chilled biscuit base. Place the tin on a tray in the middle rack of the oven and bake for 1 hour. The cheesecake should be set on top but the center should still have a slight jiggle. Remove from oven and allow it to cool for 30 minutes at room temperature.
  5. Prepare Ganache and Chill: In a microwave-safe glass bowl, combine the chocolate and cream. Microwave in 30-second intervals, stirring each time, until the chocolate melts smoothly into the cream. Pour the ganache over the cooled cheesecake evenly. Refrigerate the cheesecake for at least 3.5 hours to fully set before removing from the tin and serving.

Notes

  • Ensure cream cheese is at room temperature for a smooth filling without lumps.
  • The cheesecake should have a slight jiggle in the center when you remove it from the oven; it will set more as it cools.
  • Using the fan bake setting helps the cheesecake cook evenly.
  • For a deeper lemon flavor, zest an extra half teaspoon of lemon zest into the filling if desired.
  • Chocolate ganache can be made with dark, milk, or semi-sweet chocolate according to preference.
  • Chilling the baked cheesecake overnight will improve texture and flavor.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/new-york-baked-cheesecake-with-chocolate-ganache-recipe/