New York cheesecake

recipe

New York cheesecake

10 comments

This is the real thing - baked, rich, and creamy - just what you'd expect if you went to New York. It's perfect plain, but to cut through the richness I sometimes serve it with an American-style blueberry compote, to which I add a little lemon juice to sharpen the taste.

Extract taken from How to Cook the Perfect... by Marcus Wareing (?20), published by Dorling Kindersley

Ingredients

135g plain digestive biscuits, crushed into crumbs
500g full-fat soft cheese, at room temperature
200g caster sugar
5 tbsp double cream
30g cornflour
4 large organic eggs, beaten

Serves: 10 Cook Time: 90 Total Time: 90min

Directions

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New York cheesecake

Heat the oven to fan (/gas . Put a loose-bottomed cmxm cake tin or springform tin on a baking tray.
Mix the melted butter through the crushed biscuits. Press over the bottom of the tin to make a smooth, even layer that goes tight into the edge.
Put the soft cheese in a bowl and mix in the sugar, cream, and cornflour using a rubber spatula. Pour in the eggs and beat together until really smooth.
Pour the mix over the biscuit base. Shake the tin to level the filling and smooth the top.
Bake the cheesecake on the middle shelf of the oven for hours until just set but still with a little wobble in the centre. Allow to cool to room temperature before removing it from the tin.
Baked cheesecakes are richer and more satisfying than cheesecakes set with gelatine, which tend to be light and fluffy. To get the dreamy, creamy texture that makes a baked cheesecake so special, you need to pay attention to detail before baking.