New York Cheesecake
"Once I found this cheesecake recipe all other baked cheesecake recipes were thrown out."
This is the creamiest, most decadent baked cheesecake I have ever tried. If I think of a food that is sexy, this is it. This cheesecake is so smooth and creamy, it is truly a pleasure to eat, every mouthful amazing.
For years I tried making a baked cheesecake, I would follow the recipe and I would end up with a hard to swallow, dry cheesecake. I now use this recipe as a guide for all my baked cheesecakes. The secret was in the cooking time.
The cream cheese should be out of the fridge for 2 hours in its packet to soften properly. If you don't have 2 hours, slice it up and leave for 1 hour.
If you like to turn this cheesecake base into different cheesecakes, here are some others I make
For years I tried making a baked cheesecake, I would follow the recipe and I would end up with a hard to swallow, dry cheesecake. I now use this recipe as a guide for all my baked cheesecakes. The secret was in the cooking time.
The cream cheese should be out of the fridge for 2 hours in its packet to soften properly. If you don't have 2 hours, slice it up and leave for 1 hour.
If you like to turn this cheesecake base into different cheesecakes, here are some others I make
Give this or any of the cheesecakes above a go, they are simply amazing, the flavour, the texture, it is so good.
Recipe
It is best made the day before.
Serves 12
For the crust:
85g unsalted butter, melted, plus extra for tin
200g digestive biscuits, made into fine crumbs
1 tablespoon caster sugar
For the cheesecake filling:
900g Philadelphia full fat cream cheese, softened
250g caster sugar
3 tablespoons plain flour
Pinch of salt
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon (2 teaspoons)
1 1/2 teaspoons lemon juice
3 x 60g eggs, plus 1 yolk
200ml sour cream
For the sour cream topping:
226ml sour cream
1 tablespoon caster sugar
2 teaspoons lemon juice
Serves 12
For the crust:
85g unsalted butter, melted, plus extra for tin
200g digestive biscuits, made into fine crumbs
1 tablespoon caster sugar
For the cheesecake filling:
900g Philadelphia full fat cream cheese, softened
250g caster sugar
3 tablespoons plain flour
Pinch of salt
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon (2 teaspoons)
1 1/2 teaspoons lemon juice
3 x 60g eggs, plus 1 yolk
200ml sour cream
For the sour cream topping:
226ml sour cream
1 tablespoon caster sugar
2 teaspoons lemon juice
Position an oven shelf in the middle of your oven. Preheat the oven to 180C/160C fan. Line the base and sides of a 23cm round springform cake tin with baking paper.
For the crust: I like to blitz the biscuits in a food processor until you get fine crumbs. To the crushed biscuits add the melted butter and caster sugar, mix well to combine. Press the biscuit mix into the base of your prepared tin, when evenly spread, bake for 10 minutes. Allow to cool while you make the filling.
For the crust: I like to blitz the biscuits in a food processor until you get fine crumbs. To the crushed biscuits add the melted butter and caster sugar, mix well to combine. Press the biscuit mix into the base of your prepared tin, when evenly spread, bake for 10 minutes. Allow to cool while you make the filling.
For the filling: Once the crust is baked and removed from the oven, increase the oven temperature to 220C/200C fan. Using a free standing electric mixer., with the paddle attachment on, beat the soft cream cheese at medium-low speed for 2 minutes or until creamy.
With the mixer on low, gradually add the sugar, then the flour and salt. You should scrape down the sides of the bowl and paddle twice during this process to ensure it is all well combined.
Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.
Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.
|
|
Brush the sides of the baking tin with some extra melted butter, if you forgot to line the sides of your tin with baking paper, otherwise you don't have to. Place the springform tin onto a baking tray. Place the cheesecake filling over the biscuit base. Smooth out the top, push any lumps down with a knife, if you have any. Bake for 10 minutes.
Reduce the oven temperature down to 110C/90C fan, bake for a further 25 minutes. When done, the cheesecake should wobble slightly when you gently shake the tin. Open the oven door slightly and allow to cool in the oven for 2 hours. This gives you a cheesecake that is creamy in the centre. If you want a cheesecake with a drier texture leave the door closed the entire time. My cheesecake has never cracked on top, but it may according to the original recipe.
|
|
For the topping: Place the lemon juice and caster sugar in a bowl. Add the sour cream, mix well to combine. pour it over the cheesecake, spread it out evenly all the way to the edges. Cover the cheesecake loosely with foil and refrigerate overnight.
Unlock the sides from your springform tin, carefully remove the side baking paper. Slide the cheesecake carefully onto a serving plate if you like.
Slice and serve.
Unlock the sides from your springform tin, carefully remove the side baking paper. Slide the cheesecake carefully onto a serving plate if you like.
Slice and serve.
Enjoy!
