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NEW YORK STYLE BAKED CHEESECAKE

This is a never fail cheesecake, bake it and watch the compliments flow!

Serves 14 – 16 slices

BASE:
210g Marie Biscuits, crushed (430ml)
100g granulated sugar (80ml)
30ml cream
60g butter, melted

FILLING:
Juice and rind from 1 lemon
300ml cream
600g cream cheese (3 x packets) – straight out of fridge
150ml granulated sugar
5ml vanilla essence
3 extra large eggs

TOPPING:
150ml cream
juice of 1 lemon
5ml vanilla essence
45ml castor sugar
Decoration: lemon slices, cut in half and a lemon twist for centre

Place juice of half a lemon in a measuring cup with 300ml cream, stir and set aside together with lemon rind
Grease a 26cm spring form pan with melted butter or margarine. Place a 26cm baking paper circle over base and grease surface of paper.
Pre-heat oven to 190C/170C fan/Gas mark 5.
Mix crushed biscuits, sugar and cream together using a Kenwood mixer or a food processor, then add in melted butter and mix well together.
Press into pan only on the bottom, not on sides of the tin. Set aside.
Mix cream cheese lightly with balloon whisk in Kenwood food mixer, add in sugar, lemon zest and vanilla.
Add eggs one by one, BE CAREFUL NOT TO OVER BEAT.
Add in 300ml soured cream. Pour over biscuit base.
Bake for 50 minutes, when there is a skin over and mixture has set.
Mix together topping ingredients and carefully spread over top of cheesecake.
Bake a further 10 minutes, then remove from oven. Allow to cool, do not refrigerate at this point. When totally cold, remove from baking tin, use a large knife to separate the base from the paper and slide onto a serving plate.
Decorate with lemon slices around edge and a lemon twist in centre.

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.