New York Cheesecake

New York Cheesecake

AuthorSara Maryam WatsonCategoryDifficultyIntermediate

The New York cheesecake is well known and loved around this world. This Halal recipe breaks down the steps and distinction in a cheesecake. This recipe is based on 100% halal ingredients.



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You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.

Yields12 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
For the cheesecake filling
 750 g Philadelphia cheese
 100 g caster sugar
 3 tbsp plain flour
 1 ½ tsp vanilla extract
 finely grated zest of 1 lemon (about 2 tsp)
 1 ½ tsp lemon juice
 4 large eggs
For the soured cream topping
 142 ml soured cream
 1 tbsp caster sugar
 2 tsp lemon juice
Base
1

Pre-heat the oven to 180C/ 160C fan/ gas 4. Wrap the outside of the cake tin with a large piece of foil. And Butter the centre. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.

3

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. The New York cheesecake has a harder biscuit base, whereas others may simply be chilled. Increase the oven temperature to fan 220C/ 200C fan/ gas 7.

Filling
4

Mix the Philadelphia soft cheese until it gets creamy, about 2 minutes. Then add in the sugar, flour and salt. After whisking for a minute, then add the vanilla extract, lemon zest and lemon juice.

5

Whisk in 3 large eggs and 1 yolk, one at a time then scrape the bowl and continue mixing. Add in 3/4 of the sour cream. The batter should be smooth and airy.

6

Pour in the filling to the cake tin. Make sure the top is as smooth as possible. And bake for 10 mins on gas mark 7.

7

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

8

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

9

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

10

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.

11

Why not use some raspberries as a topping?

Ingredients

 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
For the cheesecake filling
 750 g Philadelphia cheese
 100 g caster sugar
 3 tbsp plain flour
 1 ½ tsp vanilla extract
 finely grated zest of 1 lemon (about 2 tsp)
 1 ½ tsp lemon juice
 4 large eggs
For the soured cream topping
 142 ml soured cream
 1 tbsp caster sugar
 2 tsp lemon juice

Directions

Base
1

Pre-heat the oven to 180C/ 160C fan/ gas 4. Wrap the outside of the cake tin with a large piece of foil. And Butter the centre. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.

3

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. The New York cheesecake has a harder biscuit base, whereas others may simply be chilled. Increase the oven temperature to fan 220C/ 200C fan/ gas 7.

Filling
4

Mix the Philadelphia soft cheese until it gets creamy, about 2 minutes. Then add in the sugar, flour and salt. After whisking for a minute, then add the vanilla extract, lemon zest and lemon juice.

5

Whisk in 3 large eggs and 1 yolk, one at a time then scrape the bowl and continue mixing. Add in 3/4 of the sour cream. The batter should be smooth and airy.

6

Pour in the filling to the cake tin. Make sure the top is as smooth as possible. And bake for 10 mins on gas mark 7.

7

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

8

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

9

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

10

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.

11

Why not use some raspberries as a topping?

New York Cheesecake

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