New york Cheesecake only ever said to me …”PLAIN”. Why would anyone want a plain cheesecake when there are so many other gorgeous options ? Well I was mistaken.
Our weekly dinner date with my brother in law changed everything. It was his choice this week to pick a dessert from the cookbook challenge and apparently this is his favourite dessert. What I thought was the most boring choice turned out to taste absolutely incredible. Wow! If you like cheesecake or even if you don’t, take the time to make this recipe, it is so impressive. One of those moments when you take a bite and everything around you disappears…..just you and the cheesecake.
Let me prove it to you. This recipe has been adapted from the book I’m using for my cookbook challenge, ABC Delicious. Sweet
New York Cheesecake
200g Nice Biscuits (Graham crackers will work too)
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs, plus 3 yolks
3 tsp vanilla
1 1/2 Tablespns lemon juice
300g sour cream
good quality cocoa, to dust
Preheat the oven to 180°C. Grease a 23cm springform pan. Wrap two sheets of foil around the base and up the sides of the pan to stop water leaking into the cake. Finely crush biscuits and add melted butter and combine. Press firmly into base of tin.
Place the cream cheese, 170g castor sugar, eggs, extra yolks, 2 tsp vanilla and lemon juice in the bowl of a food processor Process until smooth. ( I used a stick blender and it worked well). Pour over biscuit base. Place tin into a roasting pan or dish and pour boiling water halfway up the sides. Bake for an hour and 10 mins.
Using electric beaters, beat together the sour cream, remaining sugar and vanilla in a bowl. Pour mixture over the cheesecake. Bake for a further 15 minutes. Remove from oven and cool. Dust with cocoa and serve.
Really have a go at making this…invite some friends over and treat them too.