New York Baked Cheesecake with Pâte Sablée Crust
Velvety rich and creamy, the ultimate sophistication when it comes to baked goods and especially cakes, to me, has to be a New York-style baked cheesecake – with the emphasis on “baked” cheesecake. In my books, an authentic cheesecake has to be baked and I say this unapologetically, not least because it is greatly the process of slowly baking that gives a cheesecake that luxurious texture but also because it is the way it was originally done in ancient Greece, over 4000 years ago where they would layer cheese and honey before baking it in earthenware. Frankly, I don’t see why you wouldn’t want to bake a cheesecake, I think it is a reflection of your passion and devotion to detail when you prepared the cake for whoever you are going to share it with.
That said, I am not denying the fact that there are tasty cold-set recipes for flans and cakes that borrows from the cheesecake palette but I think if you’re going to call it a cheesecake, it really pays to go the extra effort.
So what makes the New York-style cheesecake different? Since the 1930’s, Americans have been obsessed with cheesecake and the New Yorkers found that the addition of extra egg yolks and the use of good-quality cream cheese, in the place of curd cheese, made this cake velvety rich and creamy, hence the New York Cheesecake was born and till this day, people over the world in coffee shops ravish in it! It is also the modern presentation that sets this type of cheesecake apart: with its high, shortbread crust, golden top, and circular cracks around the edges, this is an enchanting cake that promises to charm any audience. To make this cake even more luxurious, I use a French Pâte Sablée or shortbread crust. It is easy to make and a matter of putting everything together in the food processor before blind baking the crust that promises a crisp and crumbly texture, similar to what you’d expect from a shortbread cookie. Although I would like to urge you into trying this delicious, buttery crust, you can of course go the quicker route and make the more general digestive biscuit and butter crust.
One of the reasons this is such a famous cake is the fact that it is not an overly sweet cake and can even border on a savory dessert. As such, when it comes to toppings, you can keep to the simplicity and sophistication of a cheeseboard and serve the cheesecake as is with a light dusting of powdered sugar and a drizzle of Fynbos honey. Alternatively, cover it with fresh fruit or a compote – use whatever ingredients or combination you like, everything goes! When I get asked what my favorite topping is, my general answer is anything that is not overly sweet. I prefer something that is a little tart or even a gentle bitterness, as is the case with this Gooseberry Baked Cheesecake. I think the bitterness from the gooseberries perfectly complements the soft, luxurious texture of the cream cheese.
Notes on baking a cheesecake and preventing cracks:
I am often asked why cheesecakes are likely to crack and how to prevent this. Generally, I would not be too worried about cracks forming, as you can easily cover these with fresh fruit or a compote. However, before I get into the things that you can do to prevent excessive cracking, it is important to note that part of what makes a New York-style cheesecake so unique and charming is exactly that, the gentle, circular cracks around the outer edge of the cheesecake. So do not worry about this too much!
Nonetheless, over the years I experimented a lot when baking a cheesecake and I very much urge you to follow the tips below when baking a cheesecake to reduce the risk of excessive cracking and to guarantee that luxurious texture. It is the attention to small detail that can really help you master the baked New York-style cheesecake.
- All ingredients have to be at room temperature. This allows you to incorporate everything easier and smoothly without the risk of over-beating.
- Do not over-beat the cream cheese filling at any point. Doing so will incorporate too much air into the mixture and will cause the cheesecake to rise too rapidly, which in turn will cause it to crack as it cools down and settle. Beat until just combined.
- Place an ovenproof dish with hot water in the center of the lower oven rack as you bake the cheesecake. Doing so will provide moisture that will help create a creamier texture and reduce the risk of cracking.
- Always bake the cheesecake low and slow to prevent it from rising too quickly, which will cause it to crack as it cools down.
- Never open the oven door while baking the cheesecake as this may bring about a quick drop in temperature, resulting in excessive cracking and tearing.
- After baking, allow the cheesecake to cool completely in the oven with the door slightly ajar for at least 2-3 hours before taking it out of the oven.
When it comes to cakes, I really think the simplicity, luxury, and sophistication of a baked New York cheesecake makes it the finest cake. Fit for the most prestige celebration, wedding, or event, it is equally delicious enjoyed with friends and family and I always have a baked cheesecake in my kitchen over the festive season. This recipe is my favorite and brings this extraordinary cake to your house, family, and friends!
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New York Baked Cheesecake with Pâte Sablée Crust
Ingredients
For the Pâte Sablée Crust
- 1 c plain flour
- ⅓ c icing sugar
- ⅓ tsp salt
- ½ c cold butter diced
- 1 kg dried beans or rice for blind baking the pastry
For the Cheesecake Filling
- 600 g cream cheese soft, room temperature
- 1 c castor sugar
- ½ tsp best-quality vanilla
- 1 tsp lemon juice
- 2 tbsp plain flour
- 4 medium eggs room temperature
- 250 ml sour cream room temperature
For the Gooseberry Compote
- 300 g gooseberries fresh
- 1 tsp castor sugar
Instructions
To make the Pâte Sablée Crust
- In the bowl of a food processor with the dough -or blade attachment, combine the flour, sugar, salt and butter. Pulse until a dough starts to form. Remove from the bowl and work into a neat ball. Cover with plastic film and allow to rest for at least 2 hours in the fridge. Do not overwork or it will affect the lightness of the pastry.
- Grease and line a 20cm springform cake tin with butter and parchment paper. Remove the dough from the fridge and use a heavy rolling pin to flatten it out into a rough disk shape - you may have to bash the dough with the rolling pin as it firms up quite a bit in the fridge. Place the dough in the greased springform tin and use your fingers to press the dough out and all the way up the sides of the pan (I love a crust that sits higher than the filling - see photo). Aim for a thickness of roughly ½ cm at the base, trying to get it spread out as uniformly as possible. Do not worry if it looks rough, it will be covered by the filling later. Return to the fridge for 20 minutes more.
- Preheat the oven to 190°C. Line the inside of the crust with baking paper and fill the crust with dried beans or rice, pressing firmly against the side. This will help prevent the crust from sliding down the side and from rising too much. It is important to blind bake the crust first as this guarantees a crispy crust later. Once golden and set, about 15-20 minutes, remove from the oven and allow to cool on a wired rack. Get on with making the cheesecake filling.
To make the Cheesecake Filling
- Preheat the oven to 150°C. Place a dish of roughly 15 x 15cm on the bottom shelf of the oven and pour in 2-3cm of hot water.
- In a stand mixer, with the paddle attached, cream together the cream cheese and castor sugar until smooth. Add the flour, followed by the eggs, one at a time, allowing each egg to incorporate well before adding the next. Add the vanilla and lemon juice. Mix until just combined. Use a spatula or wooden spood to gently fold in the sour cream.
- Pour the filling into the pre-baked crust. It may seem like the filling isn't enough but it will rise once baking. Also, I think having a crust that sits higher than the filling adds to the charming presentation of this cheesecake. Bake on the middle shelf for 1 ¼ hour until slightly golden and just set in the center. Do not open the oven as this may cause the cheesecake to crack excessively. Switch off the oven and allow to cool completely with the oven door shut. This takes 2-3 hours afterwhich you can remove the cheesecake from the oven and allow to cool completely on a wired rack.
- Drizzle over the compote and garnish with an arrangement of fresh fruit. Serve at room temperature or slightly chilled.
Notes
- All ingredients have to be at room temperature. This allows you to incorporate everything easier and smoothly without the risk of over-beating.
- Do not over-beat the cream cheese filling at any point. Doing so will incorporate too much air into the mixture and will cause the cheesecake to rise too rapidly, which in turn will cause it to crack as it cools down and settle. Beat until just combined.
- Place an ovenproof dish with hot water in the center of the lower oven rack as you bake the cheesecake. Doing so will provide moisture that will help create a creamier texture and reduce the risk of cracking.
- Always bake the cheesecake low and slow to prevent it from rising too quickly, which will cause it to crack as it cools down.
- Never open the oven door while baking the cheesecake as this may bring about a quick drop in temperature, resulting in excessive cracking and tearing.
- After baking, allow the cheesecake to cool completely in the oven with the door slightly ajar for at least 2-3 hours before taking it out of the oven.
