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New York Cheesecake Recipe

   
 

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     New York Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
FOR THE CRUST
85g/3oz butter, melted, plus extra for tin
10 digestive biscuits (140g/5oz), made into fine crumbs
1 tbsp sugar, granulated or golden caster sugar
FOR THE CHEESECAKE FILLING (have everything at room temp)
3 x 300g packs full-fat soft cheese (Philadelphia is good)
250g/9oz golden caster sugar
3 tbsp plain flour
1 1/2 tsp vanilla extract
 
finely grated zest of one lemon (2 tsp)
1 1/2 tsp lemon juice
3 large eggs, plus 1 yolk
284 ml carton soured cream
FOR THE SOURED CREAM TOPPING
142 ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

Instructions
Position an oven shelf in the middle of the oven and preheat to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For crust, melt butter in a medium pan, stir in biscuit crumbs and sugar so mixture is evenly moistened. Press mixture into bottom of tin and bake for 10 mins. Then cool while preparing filling.
Increase oven temp to fan 200C/conventional 240C/gas 9. With paddle/spoon beat soft cheese til creamy, then gradually add the sugar, the flour and a pinch of salt. Then use a whisk. Continue by adding vanilla, lemon zest and juice. Whisk in eggs and yolk one at a time. Continue on low speed as you add the soured cream. Whisk to blend. Batter should be smooth, light and airy.
Brush sides of springform tin with melted butter. Pour in filling, if there are any lumps sink them with a knife, the top should be as smooth as possible. Bake for 10 mins. Reduce oven temp to fan 90C/conventional 110C/gas 1/4 and bake for 25 mins more. If you gently shake tin, filling should have a slight wobble. Turn off oven and open over door for a creamy texture or leave it closed for a drier one. Leave to cool for 2 hours. Cheesecake may get a slight crack on top.
For topping, combine soured cream with sugar and lemon juice. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Run a round bladed knife around sides of tin to loosen any stuck edges. Unlock side, slide cheesecake of bottom of tin onto a plate, then slide parchment paper out from underneath.


Originally Submitted
8/27/2009





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