iklan tengah
This is the PERFECT Classic New York Baked Cheesecake recipe – it’s absolutely foolproof! Follow my Top 10 Tips for the perfect baked cheesecake.
Cheesecake. Just thinking about it makes me drool. My Mum is quite the cheesecake queen so it’s no surprise that I absolutely love it. There are so many yummy types of cheesecake – Toblerone, Mars Bar, chocolate, raspberry swirl, Malteser, cookies and cream, just to name a few! But my favourite type of cheesecake is a classic New York baked cheesecake. Haha yes I see the irony that the girl who loves to trash up just about any dessert can’t go past a classic and simple New York baked cheesecake.
Ingredients
- 350 g crushed plain sweet biscuits like Arnott's Nice biscuits
- 250 g unsalted butter, melted
- 750 g full fat cream cheese, room temp
- 215 g (1 cup) caster sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 1 tsp lemon juice
- 2 tablespoons plain flour
- 4 eggs, room temp
- 300 ml full fat sour cream, room temp
- 125 g fresh blueberries
- 2 tb sifted icing sugar
Instructions
- Preheat oven to 160°C (140 degrees if using fan-forced).
- Grease and then line the base and of a 23cm springform pan with non-stick baking paper (see tips for details).
- Finely crush the biscuits in a food processor and then place into a large bowl.
- Add the melted butter and mix thoroughly until well combined.
- Spoon half of the biscuit crumbs onto the base of the prepared tin.
- Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
- Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
- Gently beat in the flour followed by the eggs (1 at a time).
- Beat until just combined.
- Stir through the sour cream.
- Gently pour the cream cheese mixture into the base of the tin.
- Place the the tin onto a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre.
- Do not open the oven during the cooking time or the cheesecake will crack and sink.
- Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
- Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
- After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
- Top with fresh blueberries and icing sugar to serve.
Recipe Adapted From bakeplaysmile.com
Comments