This single-serving New York Cheesecake is a perfect treat for cheesecake lovers. The silky filling is made with full-fat cream cheese, sour cream, and a hint of lemon, creating a balance of richness and tanginess. The base, crafted from digestive biscuit crumbs, adds a delightful crunch. Baked in a water bath, the cheesecake achieves a creamy texture with a slightly wobbly center. After cooling in the oven and chilling in the fridge, the flavors meld...
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Crush biscuits into fine crumbs.
Mix with butter and sugar until evenly combined.
Press firmly into the base of a ring mold or small cake tin.
Chill in refrigerator for 10–15 minutes to set.
Beat cream cheese in a bowl until smooth and lump-free.
Add sugar and mix until well combined.
Add egg slowly, mixing gently to avoid incorporating too much air.
Add sour cream, vanilla extract, lemon juice, and lemon zest.
Fold in cornflour until smooth.
Preheat oven to 160°C.
Pour filling over the chilled base.
Place the mold in a water bath (bain-marie).
Bake for 35–40 minutes until the center is slightly soft and wobbly.
Turn off oven and leave cheesecake inside with door slightly open for 30 minutes.
Remove and cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Avoid overmixing the filling to prevent incorporating too much air, which can cause cracks during baking.
For best results, chill the cheesecake overnight to allow the flavors to fully develop.
Use a water bath to ensure even baking and a creamy texture.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used if necessary.
What is the purpose of the water bath?
The water bath helps to bake the cheesecake evenly and prevents cracks by maintaining a moist environment.
Can I skip the chilling step?
Chilling is essential for the cheesecake to set properly and develop its flavors.
How do I know when the cheesecake is done baking?
The center should be slightly soft and wobbly, while the edges are set.
Can I substitute lemon juice with another ingredient?
You can use lime juice or omit it entirely, but it adds a subtle tang that complements the cheesecake.
With 26 years of experience in the hospitality industry as a professional chef, I have built a distinguished culinary career across some of the world’s most prestigious luxury hotel brands. His expertise spans international cuisine, fine dining, buffet operations, banquet production, menu development, and high-volume kitchen management. With decades of dedication and passion, Chef Kasun continues to inspire through his culinary artistry and commitment to excellence. Chef Kasun
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