21/05/2011 17:54New York Cheesecake recipe - Recipes - BBC Good Food
Page 1 of 2http://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake
New York Cheesecake
1. Position an oven shelf in the middle of the oven. Preheat the
oven to fan 160C/conventional 180C/gas 4. Line the base of a
23cm springform cake tin with parchment paper. For the crust,
melt the butter in a medium pan. Stir in the biscuit crumbs and
sugar so the mixture is evenly moistened. Press the mixture into
the bottom of the pan and bake for 10 minutes. Cool on a wire
rack while preparing the filling.
2. For the filling, increase the oven temperature to fan
200C/conventional 240C/gas 9. 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 the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue by adding
the vanilla, lemon zest and juice. Whisk in the eggs and yolk,
one at a time, scraping the bowl and whisk at least twice. Stir
the 284ml carton of soured cream until smooth, then measure
200ml/7fl oz (just over 3⁄4 of the carton). Continue on low
speed as you add the measured soured cream (reserve the
rest). Whisk to blend, but don't over-beat. The batter should be
smooth, light and somewhat airy.
4. Brush the sides of the springform tin with melted butter and put
on a baking sheet. Pour in the filling - if there are any lumps,
Serves 12
Takes 1 hr 30 plus 2 hours
cooling + chilling
Simply the best ever
Ingredients
FOR THE CRUST
85ml butter melted, plus extra for
tin
140g digestive biscuits , made into
fine crumbs
1 tbsp sugar , granulated or golden
caster
FOR THE CHEESECAKE FILLING
3 x 300g/11oz pack full fat soft
cheese (Philadelphia is good)
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon
(about 2 tsp)
1½ tsp lemon juice
3 large eggs , plus 1 yolk
284ml carton soured cream
FOR THE SOURED CREAM
TOPPING
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice
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Per slice (of 12)
549 kcalories, protein 11g,
carbohydrate 37g, fat 41 g,
saturated fat 24g, fibre 1g, sugar
25g, salt 1.04 g
21/05/2011 17:54New York Cheesecake recipe - Recipes - BBC Good Food
Page 2 of 2http://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake
Keep everything at room temperature
Keep everything at room temperature. To avoid lumps
and ensure even mixing without over-beating, it is
essential to have the soft cheese at room temperature
before starting. Ideally, let it come to room temperature
in its pack for 2 hours. If you're short of time, cut the
soft cheese into chunks and leave to soften for 1 hour. It
also helps to have a tabletop mixer with a powerful
motor. But if you don't have one, a hand-held mixer
works fine.
Mixing the ingredients
The way you blend the ingredients is crucial: under-
beating can lead to a lumpy mixture, over-beating can
whip in too much air. This can result in uneven cooking,
bubbles, and cracking.
http://www.bbcgoodfood.com/recipes/2869/
sink them using a knife - the top should be as smooth as
possible. Bake for 10 minutes. Reduce oven temperature to fan
90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.
If you gently shake the tin, the filling should have a slight
wobble. Turn off the oven and open the oven door for a
cheesecake that's creamy in the centre, or leave it closed if you
prefer a drier texture. Let cool in the oven for 2 hours. The
cheesecake may get a slight crack on top as it cools.
5. Combine the reserved soured cream with the 142ml carton, the
sugar and lemon juice for the topping. Spread over the
cheesecake right to the edges. Cover loosely with foil and
refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen
any stuck edges. Unlock the side, slide the cheesecake off the
bottom of the tin onto a plate, then slide the parchment paper
out from underneath.