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How to Make New York Cheesecake

How to Make New York Cheesecake

When it comes to serving up a scrumptious dessert for Father’s Day, we can’t think of anything better than a classic New York cheesecake. The ‘daddy’ of all desserts, it has a crumbly biscuit base and a signature vanilla topping that we all know and love. If you want to give your cheesecake a little extra something, you can serve it with berries and a delicious coulis, but it’s perfect as it is too! Whichever way you choose to serve your cheesecake, we guarantee it’ll be a hit this Father’s Day.

    Prep and Cooking Time: Approx. 2 hours
    Serves 12

Ingredients:

  • 900g of Full-Fat Cream Cheese
  • 200g of Caster Sugar
  • 75g of Unsalted Butter
  • 150g of Digestive Biscuits
  • 200ml of Soured Cream
  • 3 Large Eggs
  • 1 Egg Yolk
  • 3tbsp of Plain Flour
  • 2tsp of Vanilla Extract

Equipment:

Baking

METHOD:

  1. Preheat your oven to 180°C (160°C for fan or gas mark 4). Grease the cake tin with a knob of unsalted butter and then set it aside.
  2. Pour the digestive biscuits into a large zip-lock bag and then use the rolling pin to crush them into fine crumbs.
  3. In a large saucepan, add the butter and heat it on a low temperature until it’s melted. Gradually add the biscuit crumbs to the butter. As you add the biscuits to the butter, continuously stir the ingredients until they’re well combined. (Tip: you may need to add more butter if the biscuits are too crumbly.)
  4. Add the biscuit mixture to the base of the cake tin and flatten it using your hands. Bake the biscuit base in the oven for 10 minutes or until it’s golden. Remove the base from the oven and then set it aside to cool.
  5. Reduce the heat of your oven to 160°C (140°C for fan or gas mark 2).
  6. In a large mixing bowl, add the cream cheese and caster sugar. Using an electric whisk, beat the ingredients until they’re well combined. Add the flour and soured cream to the cream mixture and then beat the ingredients again until they’re well combined. Finally, add the eggs, egg yolk and vanilla extract to the cream mixture and beat the ingredients until they’re all combined and the mixture is thick and smooth.
  7. Pour the cream mixture over the biscuit base, smoothing it out so it’s even and ready for baking. Bake the cheesecake for 45 minutes or until it’s just about set and golden around the edges. Turn off your oven and leave the door ajar to allow the heat to escape. Leave the cheesecake in the oven to cool; this will prevent the top of the cheesecake from cracking or sinking. Once the oven is cool, remove the cheesecake and allow it to cool completely, and then transfer it to the fridge. Leave the cheesecake to chill for at least 1 hour, and then serve and enjoy!
How To