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a slice of new york vanilla cheesecake with strawberry compote on top.

New York Vanilla Cheesecake With Strawberry Compote

The rich and creamy, yet light baked cheesecake filling on a buttery digestive biscuit crust! Yes, it's the all-time favourite classic dessert - New York Vanilla Cheesecake! Baked to perfection at low temperature, cooled gradually to avoid cracks, and served with delicious strawberry compote, this is a cheesecake that everyone should be able to make and enjoy whenever they want! Learn how to make this delicious classic, then switch it up by using different toppings and sauces and this will be the only dessert recipe you will ever need!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours
Course Dessert
Cuisine American
Servings 8 portions
Calories 393 kcal

Equipment

Ingredients
 
 

For The Cheesecake Crust

  • 150 g digestive biscuits
  • 60 g unsalted butter

For Cheesecake Filling

  • 230 g cream cheese full-fat, at room temperature
  • 290 g crème fraiche at room temperature
  • 110 g caster sugar
  • 1 teaspoon vanilla bean paste
  • 1.5 tablespoon lemon juice
  • 2 eggs medium, at room temperature

For Strawberry Compote

  • 250 g strawberries hulled and cut in half
  • 35 g caster sugar

Instructions
 

Make Digestive Biscuit Crust

  • Preheat the oven to 180°C Fan. Grease and line the bottom of the 7in (18cm) springform cake tin with baking parchment. Wrap the bottom of the tin and at least ¾ op the sides in a double layer of foil (this will prevent the water from seeping in when we cook the cheesecake in a water bath). Place the wrapped tin in a larger tin/ baking tray with high rims.
  • Place the digestive biscuits into a food processor and blitz into fine crumbs. Alternatively bash the biscuits with the end of a rolling pin in a large metal bowl.
  • Melt the butter in a small saucepan or a microwave. Mix the melted butter with the digestive biscuit crumb. Then press the mixture into the bottom of the cake tin, using a glass with a flat bottom. Bake for 10 minutes, then take it out of the oven and leave to cool down slightly.

Make The Filling & Bake

  • Reduce the temperature to 150C Fan.
  • Using an electric hand-held mixer, beat the cream cheese, crème fraiche, caster sugar, lemon juice and vanilla bean paste for approx. 2 minutes. Make sure to scrape down the sides of the bowl, as cream cheese tends to stick to it. The mixture should become thin when you start beating, then thicken again.
  • Using a hand balloon whisk (not an electric whisk) gently mix in the eggs. Don’t beat – you don’t want to introduce air into the eggs, as it may cause cracks in the cheesecake.
  • Pour the cheesecake filling over the biscuit base and smooth out the top. Pour hot water around the cake tin, making sure no water gets to the filling or between the tin and the foil.
  • Place the cheesecake in water bath in the oven and bake for 45 minutes. Do not open the door during the cooking.

Cooling The Cheesecake

  • After 45 minutes, turn the over off and without opening the door, leave the cheesecake in the oven for an hour.
  • After an hour, open the oven door a crack and carry on cooling the cheesecake gradually in the open oven. Then take the cheesecake out of the oven and out of its water bath and cool down completely at room temperature.
  • Cover the top of the tin and place the cheesecake in the fridge for at least 4 hours to set.
  • When ready to serve, carefully run a knife around the edge of the tin. Take the cheesecake out of the springform tin and place it on a cake stand or a plate.
  • To cut into clean slices, dip the knife into boiling water, immediately wipe it with a clean cloth and cut the cheesecake into portions, cleaning and dipping the knife in hot water in between each slice.

Make Strawberry Compote

  • Place the strawberries and sugar in a pan and cook on low heat until juices release and sugar dissolves.
  • Carry on cooking for 10-15 minutes until strawberries soften and the sauce turns syrupy consistency.
  • Leave to cool down and store in the fridge in an airtight container.

Video

Nutrition

Calories: 393kcalCarbohydrates: 39gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 86mgSodium: 240mgPotassium: 138mgFiber: 1gSugar: 27gVitamin A: 637IUVitamin C: 19mgCalcium: 56mgIron: 1mg
Keyword Baked Cheesecake, Baked Vanilla Cheesecake, New York Cheesecake, NY Cheesecake With Strawberry Compote, Strawberry Compote, Strawberry Sauce, Vanilla Cheesecake
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