New York Cheesecake

A delicious desert from New York

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0 Cook
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Ingredients

Instructions

STEP 1:

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

STEP 2:

STEP 3:

butter
cinnamon
rum
sugar

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:

cream
flour
ice
lemon
sugar
vanilla

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:

cream
sugar
vanilla

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:

berries
blackberries
jam
sugar

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.