New York cheesecake is a dessert that is undeniably delicious! It’s decadently rich in taste, yet not so heavy. Fluffy in texture and not too sweet, just perfect! It’s hard not to over eat because every slice is a taste of heaven.
85g unsalted butter, melted
140g digestive biscuit, crushed
a little bit of sugar (optional)
3x 280g tub Philadelphia full fat soft cheese
225g golden caster sugar
3 tbsp. plain flour
2 tsp. vanilla extract
grated zest of 1 lemon
3 large free range eggs
280ml soured cream
142ml sour cream
2tbsp. golden caster sugar
2 tsp lemon juice
what you need:
23cm cake tin, lined with parchment paper
Pre-heat the oven to 180 degrees.
Melt the butter in a pan. Stir in the crushed biscuits, sugar and mix well. Spoon in and press the mixture into the pre-lined cake tin. Bake for 10 minutes. Set side to cool
For the cream-cheese filling, beat the soft cheese until creamy, slowly add the sugar, and the flour. Add the vanilla, lemon zest and juice.
Whisk in eggs one at a time. Add in 200ml of the sour cream and whisk until smooth.
Smudge a knob of butter onto cake tin and baking parchment. Spoon in the filling, gently wobble the tin to get rid of any lumps and bubbles. Bake for 20-30 minutes (set aside and cool down for 2 hours)
Combine the rest of the sour cream, sugar and lemon juice for the topping. Quickly whisk all ingredients together. Spread over the cheesecake and refrigerate overnight.
Serve with berries and sprinkle with a little bit of icing sugar and always remember to eat in moderation.