New York cheesecake

Classic baked cheesecake, an essential in your dessert repertoire.

INGREDIENTS


For the base:

200g digestive biscuits (crushed)
85g butter (melted)

For the filling:

600g cream cheese
180g caster sugar
1tbsp plain flour
1 lemon (grated zest only)
1 Bart vanilla pod (seeds only)
2 eggs (large)
1 egg yolk
2tbsp double cream
CuisineAmerican
SeasonSpring, Summer, Autumn, Winter
IngredientsCheese
LifestyleIndulgent, Treat
OccasionsFood with Friends
CoursesDessert, Cakes & Sweet Treats
Cook Time50 Minutes
Prep Time15 Minutes
Recipe Image new

METHOD

  1. Preheat the oven to 150C/Gas 2.
  2. Mix together the digestive biscuit crumbs and butter and press into the base of a 20cm spring form cake tin. Refrigerate for 10 minutes.
  3. In a bowl, beat together the cream cheese, sugar, flour, grated zest and vanilla seeds until well blended. Gradually beat in the eggs then stir in the cream. Pour the mixture into the tin.
  4. Bake in the oven for 50 minutes-1 hour until set. Leave to cool completely then chill before serving.

New York cheesecake

Classic baked cheesecake, an essential in your dessert repertoire.


For the base:

200g digestive biscuits (crushed)
85g butter (melted)

For the filling:

600g cream cheese
180g caster sugar
1tbsp plain flour
1 lemon (grated zest only)
1 Bart vanilla pod (seeds only)
2 eggs (large)
1 egg yolk
2tbsp double cream
  1. Preheat the oven to 150C/Gas 2.
  2. Mix together the digestive biscuit crumbs and butter and press into the base of a 20cm spring form cake tin. Refrigerate for 10 minutes.
  3. In a bowl, beat together the cream cheese, sugar, flour, grated zest and vanilla seeds until well blended. Gradually beat in the eggs then stir in the cream. Pour the mixture into the tin.
  4. Bake in the oven for 50 minutes-1 hour until set. Leave to cool completely then chill before serving.

Products Used

BART3088 JAR SMALL SPICE VANILLA

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