Creamy Cheesecake Recipe | New York Cheesecake Recipe

Preparing Cracker Crust

1. Grease or spread some softened butter very well in two springform pans of 5.5 inches (diameter) and 2.75 inches (height). You can also use a 5 or 6 inches round pan. Alternatively, you can even use small to medium baking bowls or ramekins for individual servings. In this case you do not need to remove the cheesecake, so you do not need to worry about using springforms.
2. Take 10 to 12 digestive biscuits or crackers or marie biscuits. Break them and add in a blender or grinder jar.
3. Grind to a fine powder like texture. Take this powder in a mixing bowl.
4. Add 2 tablespoons melted butter in it. Mix very well with a spoon.
5. Now place this mixture in greased springform pans.
6. With your fingertips or the back of a small glass or bowl, press the cracker and butter mixture and make a neat and even layer. Keep this pan in the fridge for 20 to 30 minutes, so that the cracker layer sets.

Making New York Style Cheesecake

1. In another bowl, take the cream cheese, sugar, cornstarch, lemon juice and 1 teaspoon vanilla extract.
2. Now with an electric beater, start to beat this mixture.
3. Use a medium to medium-high speed and whip till smooth. Do not over beat. 
4. Next add the whipping cream or heavy cream.
5. Again beat the mixture till the cream is blended very well and you see a even, creamy, thick smooth mixture. Do not over beat. 
6. Now pour the whipped cream cheese layer in the pan. With an offset spatula or back of small spoon even the top.
7. Keep the pans in a preheated oven and bake 180° C/356° F for 30 to 40 minutes. Remember to preheat oven at 180° C/356° F for 15 minutes and keep both the top and bottom heating elements on. Keep the pans in the middle rack.
8. To check the doneness, the sides will look firm, risen and the center of the cheesecake will be wobbly. The sides will also look separated from the pan. Let the cheesecake cool at room temperature.
9. Then cover with a foil or an air-tight lid and place the pans in the fridge for 4 hours or more. You can also keep overnight.

For Chocolate Sauce

1. Take ½ cup hot milk in a bowl. You can heat milk in a pan or a microwave. No need to boil the milk. Just let it get hot.
2. Add roughly chopped sweet chocolate (75 grams). If using semi-sweet or bitter chocolate, then do add sugar as per taste.
3. Mix very well with a spoon or spatula till all the chocolate dissolves.
4. Let the chocolate sauce cool at room temperature.

Removing and Serving Cheesecake

1. Dip a butter knife in a bowl or cup containing warm water.
2. Now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.
3. Push the detachable lid from the bottom and gently remove the cheesecake. Then remove the lid from the base.
4. Place the cheesecake on a serving plate or tray.
5. Drizzle the chocolate sauce and serve. Or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes.
6. If you want you can even add some berries like blueberries, blackberries or strawberries while serving. Dry fruits or slivered nuts can also be sprinkled on the cheesecake.
7. Feel free to top the cheesecake with your choice of sauce like a berry sauce or caramel sauce or lemon curd sauce.