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15
February
New York Style Baked Cheesecake
The deal between Mr Madnad and I this Valentine’s day was that he would make dinner of my choosing, and I would make a dessert of his choosing. I requested a chicken and bacon pasta with a sun-dried tomato pesto, and he requested a baked cheesecake.
When anyone mentions a baked cheesecake, like me, you no doubt think New York style. A New York style cheesecake isn’t just baked though, what really makes it unique is that it is made with sour cream, rather than double cream. The sour cream adds a hint of sourness that helps cut through the richness of the cream cheese and egg. The thing I love about this cheesecake is that it is not overly sweet. If you want to add more sweetness, serve it with a fruit coulis or syrup.
My favourite bit about a cheesecake though is undoubtedly the biscuit base. On this occasion, I used some Speculaas biscuits that I still had from Christmas. but digestives and/or ginger biscuits make a lovely base. I really liked the fact that the light seasoning complimented the creamyness of the cheesecake.
New York Style Baked Cheesecake
Print recipe
Ingredients
Base
- 80g Digestive Biscuit (crushed)
- 80g Ginger Biscuit (crushed)
- 65g Butter (melted)
- pinch Salt
- Egg White
Filling
- 600g Full Fat Mascarpone (or any other cream cheese)
- 160g Caster Sugar
- 150ml Sour Cream
- 4 tablespoons Corn Flour
- Zest of ½ Lemon (optional)
- 1 teaspoon Vanilla Extract
- 4 Large Free-range Egg
- 1 Egg Yolk
Directions
| 1. | Pre-heat oven to 190°C / 375°F / Gas Mark 5. Add the crushed biscuits and salt to the melted butter and stir until fully incorporated |
| 2. | Tip the mixture into the bottom of a 20cm/8" spring form pan and press firmly with the bottom of a glass until it is level and compacted |
| 3. | Bake in the oven for 20 minutes on a baking tray. Remove the base, and turn the heat up to Gas Mark 9 / 240°C / 475°F, leaving the tray in the oven |
| 4. | Brush the base with a little of the egg white before it fully cools |
| 5. | Add the cream cheese to a large bowl, and using a whisk, mix until smooth and no lumps remain |
| 6. | Add in the sour cream, vanilla, sugar and lemon zest (if using) |
| 7. | Beat the 4 eggs and yolk together, then add to the mixture a little at a time, stirring until just mixed |
| 8. | Add the filling mixture to the base. Gently shake it to make any air bubbles rise, and run your finger around the edge of the filling to burst them. |
| 9. | Place the tin on the warm baking tray and bake for 10 minutes, then turn the oven down to 110°C / 230°F/ Gas Mark ¼. Bake for a further hour or until set but with still a slight wobble in the centre |
| 10. | Turn the oven off and leave the cheesecake to cool in the oven for at least 1 hour |
| 11. | Serve chilled with some whipped cream or fruit |
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