Need a New York Cheesecake recipie

[TechMinerUK]

Hello everyone,

I require the assistance of the Cheesecake lovers as we're having a bakeoff at work and I need to make a NY Cheesecake. I normally use the BBC Goodfood (Linky) recipe but I often find that it can have a soggy base and cracked top which won't get me to the top. It tastes fine but for this one I'm going for perfection

So I ask the avid chefs here if they know of any fail-safe recipes or have any advice

 

[jpaul]

This is the one I make :
East end cheesecake

none of this shop bought/overly-sweet biscuit base - from scratch !

some cracking in the top is inevitable, imhop, it is the taste/texture that count It is always a fine balance not having the inside unset, versus overcooked and boiled such that the egg whites and cream start breaking down.
I think recipes where you leave the oven open for cool down to avoid cracking tend to be overcooked.
I typically use mascarpone as opposed to cream cheese.
.. unfortunately practise makes perfect

 

[TechMinerUK]

This is the one I make :
East end cheesecake
none of this shop bought/overly-sweet biscuit base - from scratch !
some cracking in the top is inevitable, imhop, it is the taste/texture that count It is always a fine balance not having the inside unset, versus overcooked and boiled such that the egg whites and cream start breaking down.
I think recipes where you leave the oven open for cool down to avoid cracking tend to be overcooked.
I typically use mascarpone as opposed to cream cheese.
.. unfortunately practise makes perfect

Hmm, I might have to combine the two recipes, as I do like the vanilla/lemon flavor. From experience how good is the base from the recipe you posted

 

[jpaul]

much better than biscuits, I usually substitute about half the flour with fine oatmeal, whizz it in a food processors and just put the crumbs direcly in the base of the tin and pack down a bit ... so a bit like a home made hob-nob - it is more like shortbread in the original recipe

You have to line tin with tin-foil above edge since filling rises and then sinks as it cooks

 

[TechMinerUK]

much better than biscuits, I usually substitute about half the flour with fine oatmeal, whizz it in a food processors and just put the crumbs direcly in the base of the tin and pack down a bit ... so a bit like a home made hob-nob - it is more like shortbread in the original recipe
You have to line tin with tin-foil above edge since filling rises and then sinks as it cooks

Noted, this is certainly going to be an interesting cheesecake. Might need to make two to test it out first though

Thank you for the advice