Recipes
New York cheesecake
This rich, smooth and creamy baked cheesecake definitely has the wow-factor, while the soured cream topping adds that extra something special.
This rich, smooth and creamy baked cheesecake definitely has the wow-factor, while the soured cream topping adds that extra something special.
(17 votes)
Cook: 3 Hours
Serves: 16
Price: 47p per serving
Nutritional Information
Each 136g serving contains
Energy
1699kj
406kcal
1699kj
406kcal
20%
Fat
28.8g
28.8g
High
41%
41%
Saturates
17.6g
17.6g
Med
88%
88%
Sugars
21.9g
21.9g
High
24%
24%
Salt
0.60g
0.60g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
1249kj/299kcal
Typical energy values per 100g:
1249kj/299kcal
Ingredients
115g butter, melted, plus extra for greasing
225g Asda Digestives
2 level tbsp demerara sugar
4 x 200g pots Asda Plain Soft Cheese (full fat)
¾ tsp Asda Extra Special Vanilla Extract, plus 1/4 tsp for the topping
1 unwaxed lemon, zest of
2 tbsp lemon juice
25g cornflour
225g caster sugar, plus 1 level tbsp for the topping
150ml soured cream, plus 300ml for the topping
3 large eggs, plus 1 extra yolk
Fruit, to serve (optional)
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 24cm, loose-based cake tin with butter and line the base with baking paper. Stand on a baking tray. Make the biscuits into crumbs in a processor or crush in a freezer bag with a rolling pin. Add the demerara sugar and butter and mix well. Spread over the base of the tin and press firmly with the back of a spoon. Bake for 10 minutes. Set aside.
2
Reduce the oven temperature to 160C/140C Fan/Gas 3. Put the soft cheese in a bowl with 3/4 tsp vanilla extract and the lemon zest and juice and stir until smooth. Add the cornflour, 225g caster sugar and 150ml soured cream. Stir until evenly mixed, scraping the sides of the bowl with a spatula halfway through. Lightly beat the eggs and yolk in another bowl, then add to the soft cheese mixture.
3
Stir the mixture until just evenly mixed, scraping the sides of the bowl with a spatula halfway through to incorporate all the mixture. Don't stir more than necessary – you need a smooth a consistency but without many air bubbles. Pour the mixture into the tin and level the top. Bake for 1 hour.
4
Mix 300ml soured cream with 1 level tbsp caster sugar and 1/4 tsp vanilla extract. Spread on top of the cake and cook for another 15 minutes. Turn off the oven but leave the cheesecake inside, with the door ajar, for another 30 minutes. Cool, then refrigerate until ready to serve. Top with fruit and serve the rest, if using, with the cheesecake.