New York Cheesecake

I absolutely love cheesecake. The crumbly digestive base combines with the smooth, creamy soft cheese topping so well. Even on its own its fantastic, but add a layer of berries, fruit, chocolate or even After Eights on top and it becomes something magical.
New York Cheesecake www.happyhealthymotivated.com
The only cheesecakes I tried before this were the no-bake kind. During a fair quite a few months ago, I tasted a traditional Canarian baked cheesecake with blueberries and it was amazing. It was that experience which inspired me to try a baked cheesecake – more specifically a New York cheesecake from Joyofbaking.
New York Cheesecake www.happyhealthymotivated.com

This recipe made around 20 small portions which are perfect for wrapping in cling film and freezing.

Ingredients
Base
200g crushed Digestive biscuits
60g sugar
110g melted butter
 
Filling
500g cream cheese
100g sugar
10g flour
2 eggs
40ml cream
1 tsp vanilla extract
Topping
240ml sour cream
30g sugar
1 tsp vanilla extract
Recipe
1. Grease a loose-bottomed cake tin and preheat the oven to 170C.
2. Mix the Digestive crumbs, sugar and melted butter in a bowl. Press evenly into the bottom and up the sides of the cake tin. Cover and refrigerate whilst making the filling.
3. Combine the cream cheese, sugar and flour in a medium bowl. Do not over-mix as this will cause your cheesecake to crack. Add the eggs one at a time, mixing well after each. At the cream and vanilla and mix gently. Remove the cake tin from the fridge and pour in the filling.
4. Bake the cheesecake in the centre of the oven for 15 minutes, before reducing the temperature to 120C. Continue to bake in the cooler oven for around 60 minutes, or until firm and only the centre appears to be wet and wobbly. Remove from the oven and place on a wire rack.
5. In another bowl, combine the sour cream, sugar and vanilla. Spread the topping over the warm cheesecake and return to the oven to bake for a final 15 minutes. Remove from the oven and run a knife around the edge to loosen the cheesecake. This step also prevents the surface from cracking.
6. Let cool completely before covering with cling film and placing in the freezer overnight.

Leave a Reply

Your email address will not be published. Required fields are marked *