New York Cheesecake - Easy to make baked cheesecake recipe
Simple and Delicious New York Cheesecake - Smooth, light and creamy, this cheesecake is a guaranteed show stopper!
Unlike a lot of New York Cheesecake recipes that are dense and crumbly, this cheesecake has the smooth delicious taste that you would expect from this classic baked cheesecake without the heaviness that you often find.
It's actually incredibly simple to make and the key is to go slowly, take your time to mix the ingredients until they're smooth - don't whip - you want to avoid as many air bubbles as you can.
DON'T BE AFRAID OF THE WATER BATH! To avoid any unfortunate leaking, simply take some good quality foil and cover the outside (lay the foil flat then put the cake tin on top and bring up around the sides - trim the excess)
Ingredients:
12oz / 340g full fat cream cheese
1 egg
1/2 cup + 2 tablespoons / 125g white sugar
2 tablespoons corn
1/3 cup / 80ml heavy/double cream
2 teaspoons vanilla extract
1.5cups / 150g biscuit crumbs
1/3 cup / 70g melted butter
6inch cake tin - at least 2 inches high
Serves 6-8
Method:
1. Mix crumbs and butter (as much as needed) until crumbs resemble wet sand
2. Push crumbs into a lined cake tin and bake for 10 mins - 180c - allow to cool
3. Mix cornflour, sugar and cream cheese on slow until smooth
4. Add egg and vanilla - mix until smooth
5. Add cream and mix until smooth
6. Add mixture to baked crumbs
7. Add water to water bath to half - three quarters full and bake for 1hr 15 on 140c
8. Allow to cool in the oven with the door open, leave at room temp before placing in the fridge (covered) for at least 6 hours.
9. This cheesecake will keep for up to 3 days in the fridge or freeze for upto one month
MUSIC CREDIT
A way for me by Nicolai Heidlas
From
Unlike a lot of New York Cheesecake recipes that are dense and crumbly, this cheesecake has the smooth delicious taste that you would expect from this classic baked cheesecake without the heaviness that you often find.
It's actually incredibly simple to make and the key is to go slowly, take your time to mix the ingredients until they're smooth - don't whip - you want to avoid as many air bubbles as you can.
DON'T BE AFRAID OF THE WATER BATH! To avoid any unfortunate leaking, simply take some good quality foil and cover the outside (lay the foil flat then put the cake tin on top and bring up around the sides - trim the excess)
Ingredients:
12oz / 340g full fat cream cheese
1 egg
1/2 cup + 2 tablespoons / 125g white sugar
2 tablespoons corn
1/3 cup / 80ml heavy/double cream
2 teaspoons vanilla extract
1.5cups / 150g biscuit crumbs
1/3 cup / 70g melted butter
6inch cake tin - at least 2 inches high
Serves 6-8
Method:
1. Mix crumbs and butter (as much as needed) until crumbs resemble wet sand
2. Push crumbs into a lined cake tin and bake for 10 mins - 180c - allow to cool
3. Mix cornflour, sugar and cream cheese on slow until smooth
4. Add egg and vanilla - mix until smooth
5. Add cream and mix until smooth
6. Add mixture to baked crumbs
7. Add water to water bath to half - three quarters full and bake for 1hr 15 on 140c
8. Allow to cool in the oven with the door open, leave at room temp before placing in the fridge (covered) for at least 6 hours.
9. This cheesecake will keep for up to 3 days in the fridge or freeze for upto one month
MUSIC CREDIT
A way for me by Nicolai Heidlas
From
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