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New York cheesecake Recipe

Name: New York cheesecake
Total time: 2 h
Yield: 10
Ingredients: 900g full-fat soft cheese, at room temperature; 300g caster sugar; 3 tbsp plain flour; 1 tbsp vanilla extract, or vanilla bean paste ½ tbsp; 6 eggs; 100g soured cream; 1 lemon, zested, plus 1 tbsp of lemon juice; 200g graham crackers or digestive biscuits; 1 tbsp icing sugar; 100g salted butter, melted, plus extra for the tin; 150ml soured cream; 1 tbsp caster sugar; 1 tsp lemon juice; 250g blueberries; 50g caster sugar; 1 tbsp lemon juice

olivemagazine

Take some time to master the perfect New York cheesecake. This creamy baked dessert is perfect for making ahead of time if you're entertaining

Ingredients

900g full-fat soft cheese, at room temperature

300g caster sugar

3 tbsp plain flour

1 tbsp vanilla extract, or vanilla bean paste ½ tbsp

6 eggs

100g soured cream

1 lemon, zested, plus 1 tbsp of lemon juice

200g graham crackers or digestive biscuits

1 tbsp icing sugar

100g salted butter, melted, plus extra for the tin

150ml soured cream

1 tbsp caster sugar

1 tsp lemon juice

250g blueberries

50g caster sugar

1 tbsp lemon juice

Method

For the base, whizz the biscuits and sugar in a food processor to fine crumbs, then pour in the melted butter and pulse again until the mixture looks like damp sand. Line the base of a 23cm springform cake tin with baking paper. Tip in the crumbs and pack down into the base with the back of a spoon. Butter the sides of the tin, then put in the fridge to chill. Heat the oven to 180C/fan 160C/gas 4.

Beat the cheese in a stand mixer using the paddle attachment for a few seconds until smooth, then add the sugar, flour, vanilla, eggs, soured cream, lemon zest and juice until just combined – make sure to not over-whisk, you just want to bind the ingredients rather than whipping them.

Double-line the outside of the chilled tin with foil, scrunching it around the sides to secure, then put in the middle of a large roasting tin. Pour the cheese mixture over the base, then pour just-boiled water halfway up the sides of the tin.

Bake on the middle shelf for 45-55 minutes or until set but with a wobble in the middle. Mix together the topping ingredients, then remove the cheesecake from the oven and pour over the topping. Transfer back to the oven and bake for a further 10 minutes.

Leave to cool in the oven with the door slightly ajar for 2 hours. Run a knife around the edges, then transfer to the fridge, still in the tin, for at least 4 hours or overnight until set.

Tip the coulis ingredients into a small pan and bubble for 10 minutes until saucy and the berries are just starting to burst. Leave to cool, then serve with the cheesecake.

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