New York Lemon Cheesecake2014-01-01
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 10:00 h
I had this cheesecake for the first time when I was visiting my sister in the US a few years ago. I just fell in love with the soft velvety texture and the beautiful lemony taste. I have made this recipe several times ever since.
So today, when we were invited to our dear friend’s place for a New Year Party, we decided to make this baked cheesecake. It was really yum and everyone at the party loved it.
So if you are looking for a wow dessert recipe to serve at your next party or special occasion, you know which recipe to look for! This may look a bit fiddly to prepare, but if you follow the steps, it is not very difficult to create an amazing result. You just need to plan properly, since the recipe requires overnight cooling.
For the crust
Butter melted, plus extra for greasing- 85g
Digestive biscuits- 140g
Sugar, granulated or golden caster- 1 tbsp
For the filling
Philadelphia cheese, or other full-fat soft cheese-900 gm
Golden caster sugar-250g
Plain flour-3 tbsp
Vanilla extract-1½ tsp
Zest of 1 lemon-2 tsp, fine zest
Lemon juice-1½ tsp
Eggs-3 large plus 1 yolk
Sour cream- 200ml
Salt- 1 pinch
For the sour cream topping
Golden caster sugar-1 tbsp
- Preheat the oven to 180C / fan 160C
- Crumble the biscuits to a fine crumb in a food processor or a blender.
- Remember- this recipe is baked at 3 different temperatures – so do remember to adjust the oven.
- Line the base of a 23cm springform cake tin with parchment paper.
For the Crust
Melt the butter in a pan.
Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
FOR THE FILLING
Increase the oven temperature to fan 200C/conventional 240C
Beat the soft cheese at medium speed until creamy, about 2 minutes with a handheld blender or tabletop mixer.
Gradually add the sugar, then the flour and a pinch of salt. Remember to scrape the mixture off the sides.
Now, whisk in the vanilla, lemon zest and juice. Whisk in the eggs and yolk. Add the eggs one at a time, remembering to scrape the bowl and whisk at least twice. Stir in 200ml/ sour cream. Whisk gently to get a smooth, light and slightly airy batter. Whisk only enough to mix, do not over beat the mixture… that tends to produce cracked tops.
Pour in the filling and then flatten with a palette knife. Try to get a smooth top
Pop into the oven and bake for 10 minutes.
Reduce oven temperature to fan 90C/conventional 110C and bake for another 25 minutes. The filling should have a slight wobble.
The cheesecake should now be left to cool in the oven for 2 hours. If you desire a creamy centre, turn off the oven and open the oven door a bit. For a firmer texture, leave the oven closed. Leave it in for at least 2 hours. Do not panic if the cheesecake cracks on top! Mine didn’t, but we are going to fix any cracks with the topping.
FOR THE CREAM TOPPING
Mix the remaining sour cream with the sugar and lemon juice for the topping. Gently spread over the cheesecake trying to cover every bit.
Cover the cheesecake loosely with aluminium foil foil and refrigerate for at least 8 hours or overnight.
To release the cheesecake, run a blunt knife around theedges of the cake to loosen. Gently release the clip and slide the cheesecake onto a plate.
Serve with a Raspberry Coulis, or just by itself. But I would recommend the coulis… just makes for a show-stopping dessert.
What do you think?