Empire state of mind
They cut the cake before I could snap a photo. Too keen. Too mean.
New York Cheesecake
My cheesecake loving friends and I attempted to modify a New York Cheesecake recipe. Our version is below. The original we based it on is here [Link]. For our version, we didn't make a topping because we ran out of time.
Ingredients
Crust:
- 85g margarine
- 140g digestive biscuits
- 3/4 tbsp caster sugar
Filling:
- 3x300g pack full-fat soft cheese
- 200g caster sugar
- 3tbsp plain flour
- 1.5 tbsp vanilla extract
- Zest of 1 lemon
- 1.5 tbsp lemon Juice
- 4 large eggs
- 285mL sour cream
- A pinch of salt
Method
- Preheat the oven to 160C/conventional oven or 180C/gas 4 and line the base of a 23cm springform cake tin with baking paper.
- For the crusts, melt the margarine in a pan. Crumb the digestive biscuits and stir it with the sugar until it forms an evenly moist mixture.
- Press the mixture into the bottom of the pan and bake for 10 minutes.
- Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to 200C/conventional or 240/gas9.
- In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of bowl and the paddle twice.
- Swap the paddle attachment for a whisk attachment. Continue by adding the vanilla, lemon juice and zest. Whisk in the eggs, one at a time, scraping the bowl and whisk at least twice. Stir the carton of sour cream until smooth, then measure 200mL. Continue on low speed as you add the measured soured cream. Whisk to blend, don't over-beat. Continue until smooth, light and somewhat airy.
- Grease the sides of the springform tin with melted butter and put on a baking sheet. pour in the filling - if any lumps, sink them - the top should be as smooth as possible.
- Bake for 10 minutes.
- Reduce oven temperature to 90C/conventional or 110C/gas 1/4 and bake for another 25 minutes.
- If you gently shake the tin, the filling should wobble slightly. Turn off the oven and open the oven door for a cheesecake that's creamier or leave it closed for a drier texture.
- Let it cool in the oven for 2 hours.
- Refrigerate for 8 hours.
- Run a butter knife along the sides of the tin to loosen the edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the baking paper out from underneath.
- Optionally, top with seasonal fruits like raspberries. Bon Appétit !
- 3x300g pack full-fat soft cheese
- 200g caster sugar
- 3tbsp plain flour
- 1.5 tbsp vanilla extract
- Zest of 1 lemon
- 1.5 tbsp lemon Juice
- 4 large eggs
- 285mL sour cream
- A pinch of salt
Method
- Preheat the oven to 160C/conventional oven or 180C/gas 4 and line the base of a 23cm springform cake tin with baking paper.
- For the crusts, melt the margarine in a pan. Crumb the digestive biscuits and stir it with the sugar until it forms an evenly moist mixture.
- Press the mixture into the bottom of the pan and bake for 10 minutes.
- Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to 200C/conventional or 240/gas9.
- In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of bowl and the paddle twice.
- Swap the paddle attachment for a whisk attachment. Continue by adding the vanilla, lemon juice and zest. Whisk in the eggs, one at a time, scraping the bowl and whisk at least twice. Stir the carton of sour cream until smooth, then measure 200mL. Continue on low speed as you add the measured soured cream. Whisk to blend, don't over-beat. Continue until smooth, light and somewhat airy.
- Grease the sides of the springform tin with melted butter and put on a baking sheet. pour in the filling - if any lumps, sink them - the top should be as smooth as possible.
- Bake for 10 minutes.
- Reduce oven temperature to 90C/conventional or 110C/gas 1/4 and bake for another 25 minutes.
- If you gently shake the tin, the filling should wobble slightly. Turn off the oven and open the oven door for a cheesecake that's creamier or leave it closed for a drier texture.
- Let it cool in the oven for 2 hours.
- Refrigerate for 8 hours.
- Run a butter knife along the sides of the tin to loosen the edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the baking paper out from underneath.
- Optionally, top with seasonal fruits like raspberries. Bon Appétit !
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