20 July 2008

A slice of New York

So, Andy and I love New York cheesecake. And so do my parents. Mum wanted to make cheesecake anyway so I thought it would be a good idea to try a baked New York style one and pulled a recipe off the 'net. I think it was probably the worst written thing in a long time so I've given it a tweak and thought I should post it here with a photo.

Ingredients

Crust:
1 cup plain flour
¼ cup golden granulated sugar
1 tsp lemon zest
¼ tsp vanilla extract
1 egg yolk
1 stick butter, softened

Filling:
3 tbsp plain flour
1¾ cup white sugar
1½ tsp lemon zest
1½ tsp orange zest
5 eggs
2 egg yolks
¼ tsp vanilla extract
2½ lbs full fat cream cheese
¼ cup double cream



1. In a bowl, combine the dry ingredients for the crust.
2. Make a well in the centre and add the egg yolk, butter and vanilla extract.
3. Work together with a folk to form a pliable dough.
4. From a ball, cover with clingfilm and refrigerate for 1 hour.
5. Preheat the oven to 200ºC, gas mark 6, 400ºF
6. Grease the bottom and sides of a 9” spring form tin
7. Press just over a third of the dough into the base of the tin so that there is an even coating.
8. Bake for 10 mins or until golden brown.
9. Remove from oven and allow the tin to cool.
10. Increase the oven temperature to 240ºC, gas mark 9, 475ºF
11. In a large bowl, combine the cream cheese, cream, sugar, flour and zests.
12. Beat together using an electric mixer.
13. Add the eggs and egg yolks and beat well.
14. Shape the remaining dough so that it evenly coats the sides of the tin, making sure that there are no holes in the crust.
15. Pour the filling into the tin.
16. Bake for 10 mins and then reduce the oven temperature to 100ºC, gas mark ¼, 225ºF and continue to bake for an hour so that the edges are firm but the middle is still slightly wobbly.
17. Turn off the oven and leave the cheesecake in the oven until cooled.
18. Remove from tin and enjoy!

1 comments:

Katie said...

I love baked cheesecake, once you've eaten the biscuit base non-cook version just tastes foul imo.