Thursday, 28 May 2009

Recipe - New York Baked Cheesecake

Just for something a little different, here's one of my favourite recipes: New York Baked Cheesecake. Enjoy!


~ 1 1/3 cups fine cake crumbs (Madeira cake is good - needs to be soft)
~ 2 tablespoons of butter/margarine

625g cream cheese at room temperature (2.5 packets)
3/4 cup cream (light OK)
3/4 cup sour cream (approx 200 ml carton, light OK)
3 tablespoons of lemon juice
2 teaspoons vanilla essence
1 1/4 cups sugar
4 large eggs, room temperature, lightly beaten


· Preheat oven to 160°C
· Coat 8-inch spring-form tin with butter (put foil or baking paper on base for easy removal)
Place cake crumbs in pan, coat sides, press gently into place
· Beat cream cheese until smooth at medium speed
· Gradually beat in:
cream (3/4 cup)
lemon juice (3 tablespoons)
sour cream (3/4 cup)
sugar (1 1/4 cups)
beaten eggs (4X, 1/4 at a time)
[NOTE: I put whole lot in Food Processor and press go!]
· Pour mixture into prepared tin, rotating several half-turns to settle
· Bake in centre of oven until cake is set in from the edge, and centre is pudding-like
· 1 hour 15 mins for a creamy centre; 1 hour 30 mins for a cakey centre.
· Turn oven off, and let cake stand in oven with door propped open 8 inches for 30 mins
· Cool on wire rack to room temperature
· Remove sides of pan to refrigerate uncovered for at least 8 hours prior to serving.


1 comment:

  1. When our new kitchen is finally installed, the first thing I am making is a cheesecake!