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New York Baked Cheesecake Recipe


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     New York Baked Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   75 minutes

250g packet plain sweet biscuits
125g butter, melted
125g butter, melted
3/4 cup caster sugar
3/4 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve

Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes. Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
Serving Suggestions
Pour the biscuit mixture into prepared pan. Press 1/3 of the mixture on the base and the remaining mixture up the sides of the pan, leaving a 2cm gap.

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