New York Baked Cheesecake

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New York Baked Cheesecake

 

This is a never-fail cheesecake. Bake it and watch the compliments flow. Serves: 14 – 16 slices

Base:

210 g Marie biscuits, crushed (430 ml) 100 g granulated sugar (80 ml)
30 ml cream
60 g butter or margarine, melted (60 ml)

Decoration: lemon slices,
cut in half and lemon twist for the centre.

Filling:

Juice and rind from l lemon 300 ml cream
600 g cream cheese – straight out of the fridge

120 g granulated sugar (150 ml) 5 ml vanilla essence
3 extra-large eggs

Topping:

150 ml cream
Juice of l lemon
5 ml vanilla essence
40 g castor sugar (45 ml)

  1. Place juice of half a lemon in a measuring cup with 300 ml cream. Stir and set aside together with lemon rind.
  2. Grease a 26 cm springform pan with melted butter or margarine; place a 26cm baking paper circle over base and grease surface of paper.
  3. Preheat oven to 190oC/170oC fan/Gas mark 5.
  4. Mix crushed biscuits, sugar and cream together using a Kenwood mixer or food processor; then add in melted butter and mix well together.
  5. Press into the pan only on the bottom, not on the sides of the tin. Set aside.
  6. Mix cream cheese lightly with balloon whisk in Kenwood food mixer; add in sugar, lemon rind and vanilla.
  7. Add eggs one by one. Be careful not to overbeat.
  8. Add in 300 ml soured cream. Mix well and pour over biscuit base.
  9. Bake for 50 minutes, until a skin has formed and mixture has set.
  10. Mix together topping ingredients and carefully spread over top of cheesecake.
  11. Bake a further 10 minutes, then remove from oven.
  12. Allow to cool. Do not refrigerate yet.
  13. When totally cold, remove from baking tin. Use a large knife to separate the base from the paper, and slide off onto a serving plate.
  14. Decorate with lemon slices around the edge and a lemon twist in the centre of the dessert.

Tips:

  • Keeps for at least 7 days in the refrigerator.
  • Freezes well; best to cut into portions and then open-freeze before covering. Keeps for three months in the freezer.
  • Make a raspberry cheesecake by adding 100 g crushed fresh raspberries to the mixture (step 8) with the sour cream. When baked, cover baking tin with aluminium foil; cool gently. Serve with 200 g fresh raspberries on the top and dust with sifted icing sugar.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.