Recipes
New York-style cheesecake
A rich, smooth and creamy vanilla cheesecake, baked Big Apple style – the tangy soured cream topping adds an extra level
A rich, smooth and creamy vanilla cheesecake, baked Big Apple style – the tangy soured cream topping adds an extra level
Cook: 1 Hour 20 Mins
Serves: 18
Price: 22 per serving
Nutritional Information
Each 113g serving contains
Energy
1442kj
345kcal
1442kj
345kcal
17%
Fat
23.7g
23.7g
High
34%
34%
Saturates
14.7g
14.7g
Med
74%
74%
Sugars
19.2g
19.2g
High
21%
21%
Salt
0.47g
0.47g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1276kj/305kcal
Typical energy values per 100g:
1276kj/305kcal
Ingredients
225g Asda Digestive Biscuits
100g unsalted butter, melted, plus extra for greasing
30g demerara sugar
4 x 200g packs Asda Creamy Original Soft Cheese
1tsp Extra Special Madagascan Vanilla Extract
Zest 1 unwaxed lemon, plus 2tbsp juice
25g cornflour
240g caster sugar
300ml soured cream
4 large eggs, 3 whole plus 1 yolk
Fruit, to serve (optional)
Method
1
1 Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm, loose-based cake tin with a little butter and line the base with baking paper. Stand on a baking tray.
2
Blitz the digestives into fine crumbs in a food processor, or put in a strong freezer bag and crush with a rolling pin.
3
Add the melted butter and demerara sugar to the biscuit crumbs, then process or mix well to combine. Spread the mixture evenly over the base of the tin and press down with the back of a large spoon to firm. Bake for 10 mins, then set aside.
4
Reduce the oven to 160C/140C Fan/Gas 3.
5
Put the soft cheese in a bowl with ¾tsp of the vanilla extract and the lemon zest and juice, then stir until smooth and creamy. Add the cornflour, 225g of the caster sugar and 100ml of the soured cream. Stir until evenly mixed, scraping down the sides of the bowl with a spatula halfway through.
6
In a separate bowl, lightly beat the eggs and yolk, then add to the soft cheese mixture. Don't stir the mixture any more than is necessary – it needs to be smooth but without too many air bubbles.
7
Pour the cheesecake mixture into the tin and smooth the top. Bake for 1 hr.
8
Mix together the remaining soured cream, caster sugar and vanilla extract. Spread on top of the cake, then bake for 15 mins. Switch off the oven but leave the cheesecake inside, with the door slightly open, for another 30 mins to prevent cracking as it cools.
9
When the cheesecake has cooled fully, chill in the fridge for at least 2 hrs. Top with fruit, if using, then slice to serve.