Sunday, 30 June 2013

New York cheesecake

Perfect cheesecake- creamy and smooth with a hint of vanilla.  Baked in a hot water bath, guaranteed to turn out right!

Read 'How to make a perfect cheesecake?' in my baking tips HERE.


For the base:
  • 150g digestive biscuits
  • 75g melted butter
For the cheese mixture:
  • 800g cream cheese
  • 3 eggs
  • 220g icing sugar
  • 180g sour cream
  • 2 tsp vanilla paste 
  • 2tbsp corn flour
  • 1 tbsp plain flour

Crush biscuits and mix with melted butter.  Press into a lined 23cm spring-form and place in the fridge to set for about 30 minutes.

Wrap the outside of the tin (base and sides) with kitchen foil- do it well to ensure no water can get into the tin when baking.

Mix all of the 'cheese mixture' ingredients until smooth and pour over the biscuit base.

Place the tin in a large heat-proof dish and pour in boiling water (half way up the tin).

Bake in a pre-heated oven at 170C for about 50-60 minutes. Cheesecake is ready when the middle of it feels set to the touch (but still has a slight wobble).  Take the cheesecake out the oven and remove from the heat-proof dish.  Take off the kitchen foil and leave to cool completely, then place in the fridge over night.


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