Okay you voted and I baked. The very first sweet treat - a baked New York Cheesecake, and may I say it is very, very tasty! I am slightly bias because 1) I love cheesecake like no other sweet in the world and 2) I made it. But seriously this cheesecake is not too sweet, is not too dense and has a very subtle flavour. It is also the very first baked cheesecake that I have made - and it wasn't as scary as I thought it was going to be, quite easy really. I think the only slight issue I had with this was that I totally hacked it when I cut my slice - so it doesn't look super pretty, but don't worry the taste made up for that.
New York Cheesecake (from www.taste.com.au)
200g Nice biscuits
75g unsalted butter, melted
800g cream cheese
190g caster sugar
3 egg yolks
3 tsp vanilla extract
1 1/2 tbs lemon juice
300ml sour cream
Good-quality cocoa powder, to dust
- Preheat the oven to 180°C. Grease a 23cm round springform pan. Place 2 layers of aluminium foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
- Crush the biscuits in a food processor. Combine melted butter with biscuit crumbs and press into the base of the pan.
- Place the cream cheese, 170g caster sugar, eggs, egg yolks, 2 teaspoons vanilla extract and the lemon juice in a food processor. Process until smooth, then pour over the biscuit base. Place the cheesecake in a large roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 hour.
- Beat together sour cream, remaining sugar and vanilla and pour over the cake. Return to oven for a further 10 minutes. Remove from oven and set aside in the pan to cool, then refrigerate for 4 hours. Serve dusted with cocoa powder.