1 0
New York Cheese Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

85g Butter Plus Extra For Tin
140g Digestive Biscuits Made Into Fine Crumbs
1 tsp Golden Caster Sugar
Cheesecake Filling
900g Philadelphia Cream Cheese
250g Golden Caster Sugar
3 Tbsp Plain Flour
1 1/2 tsp Vanilla Extract
Finely Grated Zest Of A Lemon
1 1/2 tsp Lemon Juice
3 Large Eggs
1 Egg Yolk
200ml Soured cream stared until smooth
Soured Scream Topping
225ml Carton Soured Cream
1 Tbsp Golden Caster Sugar
2 tsp Lemon Juice

New York Cheese Cake

  • Medium

Ingredients

  • Cheesecake Filling

  • Soured Scream Topping

Directions

Steps

1
Done

Position an oven shelf in the middle of the oven. Heat the oven to 180C.

2
Done

Line the base of a 23cm spring form cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

3
Done

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 Tsp sugar so the mixture is evenly moistened. 

4
Done

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

5
Done

Filling

For the filling, increase the oven temperature to fan 220C.

6
Done

In a mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

7
Done

With the mixer on low, gradually add the sugar, then the plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

8
Done

Swap the paddle attachment for the whisk. Continue by adding the vanilla extract, lemon zest and lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice. Add the soured cream and whisk to blend, but don't over-beat.

9
Done

The batter should be smooth, light and somewhat airy. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

10
Done

Reduce oven temperature to 110c and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours.

11
Done

Glaze

Combine the soured cream, 1 Tsp golden caster sugar and 2 tsp lemon juice for the topping spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

The Cafe

previous
Asian Steak
next
Italian Sausage and Chestnut Pasta
previous
Asian Steak
next
Italian Sausage and Chestnut Pasta