Print This Post Print This Post

New York Cheesecake

May 6, 2012 by     No Comments    Posted under: A to Z of recipes, Desserts

A very naughty cheesecake!

Serves 10 Preparation time 20 mins Chilling time 3 hours Cost per portion £ 0.40

 Cheesecake Base Method:
1. Melt the butter over a low heat.
2. Crush the biscuits in a polythene bag (using a rolling pin), until they resemble fine crumbs, then add them to the melted butter and stir until the butter is evenly distributed.
3. Put the biscuit and butter mixture into a 20 cm (8 inch) springform cake tin and press it down to form a firm and even base.

Cheesecake Base Ingredients:
120g digestive biscuits
50g butter

Cheesecake Filling Method:
1. Pre heat the oven to 240° C.
2. Blend all the filling ingredients (except for the cream), in a large bowl with an electric whisk.
3. Beat the cream in – be careful to not over whisk.
4. Pour the mixture onto the biscuit base.
5. Turn the oven temperature down to 100°C and bake  for  90 minutes.
6. After baking, if the cake is a bit ‘wobbly’ when you take it out of the oven, put it back in for another 5 or 10 minutes – until it feels firm on shaking the tin. (Don’t use a knife to check whether it is cooked through – shaking the tin is enough).
7. Remove the cheesecake from the oven and leave it to cool down in the tin before chilling it in a fridge for at least 3 hours.

Cheesecake Filling Ingredients:
450g full fat cream cheese (1 large box Philadelphia)
225g sugar
30g plain flour
Zest of 2 oranges
Zest of 2 lemons
2 teaspoons vanilla essence
2 eggs
30ml double cream

Optional toppings:
Raspberry Coulis – A tangy fresh fruit sauce.
200g fresh or frozen raspberries
75g100g icing sugar
1 teaspoon lemon juice (optional)
Puree the raspberries in a food processor or blender, then gradually add the sugar – taste for sweetness before adding all the sugar – if too sweet add the lemon juice, then pass the puree through a sieve and discard the seeds. (Save a few raspberries for decoration).

Pecans in Golden Syrup
Baked cheesecake
Warm two tablespoons of golden syrup over a low heat; then take the pan off the heat and add 100g of whole pecans; wait for the mixture to cool down a little bit, then pour it over the refrigerated cheesecake.

Additional Information:
This cheesecake is quite rich and tastes terrific even without a topping; however if you do want to put a topping, fruit glazes, lemon curd, or as in the picture above, pecans in a bit of golden syrup all go well with it. The pecan option has gone down a treat with my children….

Nutrition Information (without a topping)

Nutrition per 100g per portion women men child
Energy 373 kcal 463 kcal 23% 19% 26%
Protein* 4.6 g 5.7 g 13% 10% 24%
Carbohydrate* 34 g 43 g 18% 14% 19%
Total Sugars* 25 g 31 g 35% 26% 37%
Fat 24 g 30 g 43% 32% 43%
Polyunsaturates* 0.6 g 0.7 g
Mono Unsaturates* 4.1 g 5.0 g
Saturated Fat 15 g 18 g 92% 61% 92%
Fibre* 1.4 g 1.8 g 7% 7% 12%
Salt 0.6 g 0.8 g 13% 13% 20%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Wheat, Egg, Nuts, Milk

Cost per recipe: £ 4.00
Cost per portion: £0.40

We would love to hear from you about this recipe!