One absolutely delicious piece of cheesecake - so creamy, so yummy! Job well done, if I do say so myself! |
I recently found a recipe for New York Baked Cheesecake (here) and put it in my favourites to come back to. This usually means that I forget about it.
That said, this was New York Baked Cheesecake - my favourite. I kept going back to it. I've never baked a cheesecake in my life, though have had a few (dodgy) attempts at the refridgerated types. My old house had an oven that doubled as a food-murderer. This house, not so bad! Why now. So last night at 10pm (naturally) I found myself you know, just whipping up a cheesecake. As you do!
Here is what I learned - I should never have given away my food processor. Using the end of a rolling pin is just so time consuming!
For me - I love a nice thick base, so like the original blogger I thieved the recipe from, I also doubled the biscuits/butter. It could easily have done without that though and I probably will in the future. I served it up to 10 willing taste-testers (we had an add-on!) and the verdict came in the form of clean plates. Even Ty - the cheesecake hater (how are we even compatible!) ate his entire plateful.
So for someone who is particularly crap at baking cakes and sweets - this one turned out fantastically. Give it a go - it's easy, and it's delicious.
Ingredients
1 x 250g packet of plain sweet biscuits {Nice}
125g unsalted butter, melted
750g cream cheese, at room temperature
1 cup caster sugar
1/2 tsp vanilla extract
2 tsp finely grated lemon rind
2 tbs plain flour
4 eggs
1 x 300ml carton of sour cream
125g unsalted butter, melted
750g cream cheese, at room temperature
1 cup caster sugar
1/2 tsp vanilla extract
2 tsp finely grated lemon rind
2 tbs plain flour
4 eggs
1 x 300ml carton of sour cream
Method
♥ Preheat the oven to 160 degrees Celsius. Line the base of a 23cm based springform round tin with non-stick baking paper.
♥ Place the biscuits in a food processor and process until finely crushed. If you don’t have a food processor just put a small hole in the biscuit packet and crush them with a rolling pin and then pour into a bowl.
♥ Add the butter and process until combined. Place into the tin and with the back of a spoon smooth out the base and sides. Place into the fridge, covered in plastic wrap, for 30 minutes to chill.
♥ While the base is chilling, beat the cream cheese, sugar, vanilla and lemon rind in a bowl. Add the flour and the eggs, beating well after adding each. Stir in the sour cream until just combined.
♥ Pour the cream cheese mixture into the base. Place in the oven and bake for 1 1/4 to 1 1/2 hours. Once cooked, turn the oven off but leave the cheesecake in the oven until it cools completely {about 2 hours}. Place in the fridge for up to 4 hours to chill.
♥ Place the biscuits in a food processor and process until finely crushed. If you don’t have a food processor just put a small hole in the biscuit packet and crush them with a rolling pin and then pour into a bowl.
♥ Add the butter and process until combined. Place into the tin and with the back of a spoon smooth out the base and sides. Place into the fridge, covered in plastic wrap, for 30 minutes to chill.
♥ While the base is chilling, beat the cream cheese, sugar, vanilla and lemon rind in a bowl. Add the flour and the eggs, beating well after adding each. Stir in the sour cream until just combined.
♥ Pour the cream cheese mixture into the base. Place in the oven and bake for 1 1/4 to 1 1/2 hours. Once cooked, turn the oven off but leave the cheesecake in the oven until it cools completely {about 2 hours}. Place in the fridge for up to 4 hours to chill.
Whoa, you gave away your food processor?! I can't imagine doing that (although I only have a very small one - it attaches to a hand mixer).
ReplyDeleteI got a tip for crushing biscuits quickly from a Jamie Oliver episode on TV... wrap the biscuits in a large tea towel, twist it closed and bash it repetitively on the benchtop. It works (seriously!) and great for getting out a little stress, lol.
P.S. - Finished product looks yummy! :D