My wife is from New York, and baking is one of her favourite things to do. This recipe is probably closest to her heart because it brings back memories of home and let’s be honest - food memories are some of the best things in life.
New York baked cheesecake
Combining the best elements of a good dessert - creaminess, sweetness and crunch - this New York baked cheesecake will keep you coming back time and time again.
- New York baked cheesecake
- 1 packet of Marie or Butternut Snap biscuits (cookies)
- 1/2 cup Unsalted butter, melted
- 1 tsp Cinnamon
- 2 packets of Philadelphia cream cheese, softened
- 125 g Sour cream
- 1/4 cup Pure cream
- 3/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- To make the base, blitz the biscuits (cookies) to a rough crumb using a mini blender.
- Add cinnamon and melted butter to the biscuit crumb and incorporate thoroughly.
- Press the crumb mixture firmly into bottom of a springform baking pan.
- Bake crumb mixture for 10 minutes. Remove from oven, let it cool, then place in fridge for 15-20 minutes to chill.
- To make the filling, place all ingredients in a large bowl and mix well using an electric beater.
- Pour filling mixture on top of the chilled base, and bake on the middle rack of the oven at 180 degrees C (350 degrees F) for 50-60 minutes.
- Once cooking is completed, filling should be set in the middle. Leave in a little longer if not quite set. Then, open the oven door and leave cake in warm oven for 20 minutes.
- Once cooled, place in fridge to cool. When ready to serve, bring to room temperature about 20-30 minutes prior to serving.
- TIPS 1. Place a tray on the top rack of the oven so the cake doesn’t turn too brown on top. Take the tray off for the last 10-15 minutes of baking so it gets golden. 2. Check to see if the cake is cooked using a toothpick through the centre. 3. Serve with fresh blueberries or with strawberries muddled with some sugar for the topping.