New York Cheesecake
Cheesecake is such a versatile dessert, could can change the base, the filling and the sauces you serve it with, but there is, in my opinion, one classic that just can't be messed with, and that's New York cheesecake.
Unlike a lot of cheesecakes, New York is baked and has a lot more rich ingredients. The ingredients in the recipe, create the velvety smooth, creamy texture that is instantly recognisable as a New York Cheesecake.
The base is debatable, you don't always have to have a base with this cheesecake, very often it is served without one, but I do think it's needed, the texture of the base helps cut through the richness and creaminess. I prefer to use a digestive base as I feel it doesn't take away too much of the flavour, however, crushed cookies or ginger biscuits can be used.
Full fat all the way! You cannot try and make this a 'healthy' cheesecake, the soft cheese and soured cream must be full fat, otherwise you're at risk of splitting the mixture entirely and preventing it from being a smooth consistency. If you want a perfect New York cheesecake, don't make it a skinny one!
Spring form tins are really helpful for cheesecakes, they prevent it from sticking when removing it from the tin, which in turn helps to stop cracks forming in the top when you remove it.
Ingredients
Method
Just a note - if you make any of my recipes, please send me pictures so I can publish them on the blog. Also, a big thank you to my readers, I would really like to hit 1000 views before the end of May!
Cheesecake is such a versatile dessert, could can change the base, the filling and the sauces you serve it with, but there is, in my opinion, one classic that just can't be messed with, and that's New York cheesecake.
Unlike a lot of cheesecakes, New York is baked and has a lot more rich ingredients. The ingredients in the recipe, create the velvety smooth, creamy texture that is instantly recognisable as a New York Cheesecake.
The base is debatable, you don't always have to have a base with this cheesecake, very often it is served without one, but I do think it's needed, the texture of the base helps cut through the richness and creaminess. I prefer to use a digestive base as I feel it doesn't take away too much of the flavour, however, crushed cookies or ginger biscuits can be used.
Full fat all the way! You cannot try and make this a 'healthy' cheesecake, the soft cheese and soured cream must be full fat, otherwise you're at risk of splitting the mixture entirely and preventing it from being a smooth consistency. If you want a perfect New York cheesecake, don't make it a skinny one!
Spring form tins are really helpful for cheesecakes, they prevent it from sticking when removing it from the tin, which in turn helps to stop cracks forming in the top when you remove it.
Ingredients
- 900g full fat, soft cheese (I used Philadelphia)
- 200g full fat, soured cream
- 200g digestives
- 100g unsalted butter
- 3 large, free-range eggs and 1 large, free-range egg yolk (roughly whisked in a bowl)
- 200g caster sugar
- 25g plain flour (sieved)
- 1 tsp vanilla bean paste (2 tsp of good quality essence if not using the paste)
Method
- Preheat the oven 180c/Gas 4
- Grease (use butter) a 23cm tin and line with baking paper.
- Crush the digestives into fine crumbs (I used a blender, but the old fashioned bag and rolling pin does the job). Melt the butter and then add to the crushed biscuits.
- Tip the biscuits into the tin, spread to make an even layer and then press it down using your fingers.
- Bake in the oven for 10 minutes.
- Turn the oven down to 160c/Gas 2
- In a bowl, beat all the cream cheese and sugar together, ensuring there's no lumps, add the sour cream, vanilla and flour to the cream cheese and combine well.
- Add the eggs, a spoonful at a time, to the mix, beating well in between each spoonful.
- Spread the mix over the base, using a palette knife to even the mix out as well as possible and put in the oven for 50 minutes.
- Once done, turn the oven off, and leave the cheesecake in the oven, with the oven door open, until the oven is completely cool (this will help to stop cracks forming).
- Only remove the cheesecake from the tin when it's completely cool.
- Dust with icing sugar and serve. (Store in fridge if there's any left!)
L-R: Biscuit and butter mix, cooked biscuit base, filling mix, mix in tin.
Mmm cheesecake.
Just a note - if you make any of my recipes, please send me pictures so I can publish them on the blog. Also, a big thank you to my readers, I would really like to hit 1000 views before the end of May!