New York cheesecake
New York cheesecake2 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
- 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
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- 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.
Source: How to Cook the Perfect...