New York based cheesecake - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
For the base
- 140 g Plain white flour
- 1 tsp Baking powder
- 50 g Unrefined golden caster sugar
- 50 g Butter (unsalted)
- 1 Egg yolk(s) (free range) medium
For the filling
- 900 g Cream cheese full fat
- 190 g Unrefined golden caster sugar
- 1 tbsp Vanilla bean paste
- 4 Egg(s) (free range) medium
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1
Preheat the oven to 150°C (fan 130°C, gas mark 2) and grease and line the base of a 23cm round springform tin.
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2
To make the base place the flour, baking powder, caster sugar and butter into the bowl of your mixer and beat together until you get a fine crumb consistency. Mix in the egg yolk.
For this step you'll need:
- 140g Plain white flour
- 1tsp Baking powder
- 50g Unrefined golden caster sugar
- 50g Butter (unsalted)
- 1 Egg yolk(s) (free range) medium
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3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
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4
Place in the oven and bake for 20-25 minutes to set the base. Leave to cool while you make the filling.
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5
Beat together the cream cheese, caster sugar and vanilla bean paste until the mixture is very smooth and thick, taking care not to over beat.
For this step you'll need:
- 900g Cream cheese full fat
- 190g Unrefined golden caster sugar
- 1 tbsp Vanilla bean paste
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6
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture.
For this step you'll need:
- 4 Egg(s) (free range) medium
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7
Spoon this into the tin on top of the baked base, spread it evenly across the base.
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8
Wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to overcook it.
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9
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge. Serve on its own or with fresh berries.