New York Cheesecake

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Ingredients

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For the base:​

150g digestive biscuits (or Graham crackers (US), bolacha Maria (PT))

85g butter, melted

 

For the Cheesecake:

200ml double cream

400g cream cheese (I usually use Philadelphia)

90g caster sugar

2 tbsp plain flour 

1 ½ tsp vanilla essence 

4 eggs

Berries to decorate (optional)

 

You will also need

1 x 23cm / 9-inch springform cake tin 

Food processor

Tin foil

 

Method

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1. Preheat the oven to 160ºC fan (or 180ºC if you have a convection oven).

2. To make the base, place the biscuits and the butter in a food processor and blitz until you have a “wet sand” texture. Press this onto the bottom of the cake tin. Place in the oven for 10 minutes and leave too cool while you prepare the filling. 

3. In a bowl, place the double cream, cheese, sugar, flour and vanilla and whisk until fully mixed.

4. Add the eggs and whisk until fully combined.

5. Pour over the cooled base and carefully tap the cake tin on your counter top. This is to remove any air bubbles that might me trapped at the bottom.

6. Bake in the bottom shelf of the oven for 1 hour , checking after 45 minutes. Once baked, the cheesecake should still have a slight wobble in the center but set on the top. It is important that you do not open the oven door during the first hour to avoid cracking the top.

7. Once baked, leave the cheesecake in the oven, turn the oven off and open the door. Leave the cheesecake in the oven for another hour, or until you feel the oven has cooled to room temperature. This is again, to avoid cracking the top of your cheesecake.

8. Place on a wire rack until the cheesecake has cooled down completely. Cover with tin foil and place in the fridge overnight. 

9. Remove from the fridge around 1 hour before serving. Run a sharp knife around the cheesecake to help remove from the cake tin. 

10. Decorate with berries and serve with some raspberry jam (optional).

 

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