Thick, creamy cheesecake with a crisp biscuit base. With just a hint of lemon, New York Cheesecake is subtle in flavour but oh so indulgent!
New York Cheesecake is Rien’s favourite sweet treat. He’s not one for cakes but give him a slice of this cheesecake and he is a very happy man. I first made this cheesecake for him roughly 3 years ago for his birthday. I still lived at home so I was able to use all of my Mum’s baking equipment which was far better than the basic equipment I had at uni. For some reason, I managed to get myself incredibly flustered and stressed making it. Rien loved it but I vowed that I would never make it again.
Two years ago, Rien and I moved into our flat together the week of his birthday so thankfully there was no mention of the dreaded cheesecake. So that brings us to this year, I had no excuses; the cheesecake had to be tackled. When I came to find the recipe on the BBC Good Food website, I remembered why I hated the cheesecake; it was the badly written recipe, not the actual cheesecake. I knew then that I would rewrite the recipe to help myself, but hopefully make it easier for others too.
The recipe does have a few steps, but when you read the recipe in full first and understand the steps, you will have no problems at all. This recipe is definitely made easier if you have a mixer in my opinion but you can obviously still make it if you don’t have one.
UPDATE 2015 – The annual cheesecake making happened again! After last year I have tweaked the recipe slightly, definitely for the better. Rien loved the cheesecake as always, but said that if the base could be slightly thicker and less lemon then it would be perfect. From his comments, I increased the biscuit base and reduced the lemon and it was far better.
Please read the whole recipe before starting to make sure you have all ingredients needed.
For the base:
115g butter, melted
300g digestive biscuits, crushed into fine crumbs
1 tbsp caster sugar
For the filling
900g full fat cream cheese
250g caster sugar
3 tbsp plain flour
pinch of salt
1 ½ tsp vanilla extract
Finely grated zest of ½lemon
1 ½ tsp lemon juice
3 large eggs, plus 1 yolk
200ml soured cream
For the topping:
226ml soured cream
1 tbsp caster sugar
2 tsp lemon juice
- Preheat the oven to 160ºC (fan) or 180ºC and set a shelf to the middle. Line the base of a 23cm springform cake tin with parchment paper
- Melt the butter in a pan or in the microwave and then stir in the crushed biscuits and sugar until the biscuits are evenly coated. If like me you don’t have a food processor, put the biscuits in a sealed bag and bash them with a rolling pin. Press the mixture into the bottom of the tin making sure it is an even layer – I find it easier to do this with my hands. Bake in the oven for 10 minutes and then allow to cool while you make the filling
- Increase the oven temperature to 240ºC or 200ºC for a fan oven. In a mixer with a paddle attachment, beat the cream cheese at a medium-low speed for approximately 2 minutes until it is creamy. Reduce the mixer to a low speed and gradually add the sugar, flour and a pinch of salt
- Change the paddle attachment to the whisk. Add the vanilla, lemon zest and juice to the cream cheese and mix. Whisk in the eggs and yolk, one at a time making sure you scrape down the bowl. Add the 200ml soured cream and mix on a low speed making sure you don’t over beat. The mix should be light and smooth
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour the filling into the tin – if there are any lumps push them into the mix with a knife. Bake for 10 minutes
- After 10 minutes, reduce oven temperature to fan 90ºC or 110ºC conventional and bake for 25 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. The cheesecake may get a slight crack on top as it cools – don’t panic about this, the topping will cover it later
- Combine the soured cream with the 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 pallet knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath. Or if you’re too scared to do this like me, just cut it on the base of the tin – doesn’t look as professional but its easier!
If you aren’t very confident but would like to try a cheesecake, start with the chocolate ripple cheesecake and work up to the New York cheesecake. The original recipe can be found at http://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake
I’ve linked up to #GBBOBloggers2015. To check out the rest of the recipes visit www.mummymishaps.co.uk and www.utterlyscrummy.blogspot.co.uk who is hosting this week.