A New York style baked cheesecake is always a good idea! This cake is prepared with cream cheese and double cream, then baked for about one hour. Drizzle the top with your favourite fruit jam, store bought or homemade. I love it with wild strawberry jam!
While we were on holiday in Tuscany, my brother celebrated his 36th birthday. Our family tradition is to always have the same cake at our birthdays, a layered cake with light sponge biscuits dipped in coffee, custard cream and whipped cream (I used the recipe for my Wimbledon Cake last year).
This year however my mum decided to skip the tradition and made a New York Style Cheesecake, topped with homemade wild strawberry jam. To make the jam, my mum used wild strawberries picked from our garden in Rome , but you could also use regular strawberries.
This cheesecake was so good, I had to share the recipe with you!
For the base
- 30g brown sugar
- 160g butter
- 240g Digestive biscuits
For the filling
- 1 tsp vanilla extract
- 100ml double cream
- 20g cornflour
- juice of 1/2 lemon
- 3 eggs
- 500g cream cheese
- 90g caster sugar
- pinch of salt
For the jam
- 350g wild strawberries
- 100g caster sugar
- 125ml water
Cook the strawberries in a pot, with sugar and water, until you have a sauce. Prepare the wild strawberry jam in advance, as it should be completely cool down when you spread it over the cheesecake.
Using your hands or a food processor, break the biscuits until they are crumbled. 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.
Grease a 24cm (9″) springform cake pan. Line the pan with a disc of baking parchment paper the same diameter as the bottom of the pan and a strip of the same height as the edge.
Press the biscuit mixture over the bottom and about 2.5cm (1″) up the sides of the pan. Cover and refrigerate for at least one hour.
Preheat oven to 180 °C. In a large bowl, combine the eggs, vanilla extract and caster sugar. Then add the cream cheese, mixing well until the mixture is creamy and without any lumps.
Stirring constantly, add the lemon juice, cornflour, two pinches of salt and the double cream.
Remove the pan from the fridge and pour the mixture. Bake for 30 minutes at 180°C, then lower the temperature to 160 °C and bake the cake for other 30-40 minutes.
Switch the oven off, open it slightly and let the cheesecake rest inside for half an hour.
Spread the wild strawberry jam on top of the cheesecake and serve.