I was invited to a dinner party at my friend’s house this weekend and of course I was happy to have a reason to bake a cheesecake! Unfortunately, I then spent the whole of Sunday at home with a bad cough, so guess what happened? I missed my friend’s party and the cake is still in the fridge, with my boyfriend slowly trying to finish it all, one slice a day!
There’s no particular reason why I decided to bake a cheesecake, except for the fact that it is one of my favourite desserts and I’ve only made it once before, so I thought it was time I got more familiar with the recipe.
I adapted a recipe from Zoo My Yummy as I wanted a classic cheesecake without any added flavours. I didn’t read through the whole post carefully and so it was only after I had mixed all the ingredients were mixed that I noticed this was a baked (not raw) cheesecake. I had to wait a few more hours to bake the cake in the oven and let it cool down before we could taste it, but it was all worth it!
I was very happy with how this New York style cheesecake turned out, the filling was just perfect! Perhaps next time I make this I will add a little bit more butter to the biscuit base as it was too crumbly and layer it at the bottom of the cake tin only (not on the sides), as I prefer a thick base layer.
- 200g Digestive biscuits (for an authentic New York cheesecake, use Graham Crackers)
- 50g white sugar
- 115g butter, melted
- 1kg full fat cream cheese
- 200g white sugar
- 3 tbsp flour
- 5 medium free-range eggs
- 80ml cup double cream
- 1 lemon, zest
- 1 tsp vanilla extract
Using your hands or a food processor, break the biscuits until they are crumbs. Pour the crumbs into a medium bowl, add the sugar and the melted butter. Combine all the ingredients and fill a pan with the crumbly mixture.
Using a measuring cup press the mixture over the bottom and about 1 inch (2.5 cm) up the sides of the pan. Cover and refrigerate while you make the filling.
In another bowl mix the cream cheese, sugar and flour. Beat with an electric whisk until smooth, then add the eggs, one at a time, beating well. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated.
Remove the crust from the fridge and pour in the filling. Bake at 170°C for 15 minutes. Then reduce the oven temperature to 120°C and continue to bake for about another 1 1/2 hours. The cake has to be firm and a little wet and wobbly in the centre.
Decorate with fresh berries.