New York Cheesecake

A delicious desert from New York

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • . Preheat the oven to 220/gas 7. Grease and line a 23cm spring-form cake tin.
  • Step 2:

  • Step 3:

  • 2. For the crust: combine the biscuit crumbs, butter, sugar, and cinnamon in a large bowl, then press into the bottom of the tin. Chill in the fridge while you are making the filling.
  • Step 4:

  • Step 5:

  • 3. For the filling: cream the cheese and sugar together, beating well. Gradually add the egg, continuing to beat well. Stir in the flour, followed by the cream, vanilla, lemon juice and zests.
  • Step 6:

  • Step 7:

  • 4. Pour into the prepared tin and bake for 15 minutes, then reduce the heat to 110C/ gas ¼ and bake for a further 45-55 minutes, until set but not browned.
  • Step 8:

  • Step 9:

  • 5. For the cream topping: meanwhile, prepare the topping by mixing together the soured cream, vanilla and sugar in a small bowl.
  • Step 10:

  • Step 11:

  • 6. Remove the cheesecake from the oven and raise the temperature to 180C/gas 4. Spread the topping over the cake and return it to the oven to bake for a further 5-10 minutes until set but not colouring. Remove from the oven and put into the fridge to chill overnight.
  • Step 12:

  • Step 13:

  • 7. Carefully remove the outside ring before serving – it’s easier to leave the cake on the base.
  • Step 14:

  • Step 15:

  • 8. For the blackberry topping: to make a glaze gently heat the jam with some water, pass through a sieve and then paint onto the top of the cake whilst still warm. Finish by covering with blackberries and a dusting of icing sugar.