Saturday, December 17, 2016

New York baked cheesecake

Take the cake and master the basics with this creamy baked version of a classic dessert.

New York baked cheesecake
Energy
1826kJ
Fat saturated
20.00g
Fat Total
32.00g
Carbohydrate sugars
19.00g
Carbohydrate Total
29.00g
Dietary Fibre
-
Protein
7.00g
Cholesterol
138.00mg
Sodium
288.64mg

All nutrition values are per serve.

  1. Step 1

    Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.

  2. Step 2

    Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.

  3. Step 3

    Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.

Cooking class: Preparing the base: Pour the biscuit mixture into prepared pan. Press 1/3 of the mixture on the base and the remaining mixture up the sides of the pan, leaving a 2cm gap. Using the base of a glass, press over base and sides to firm the crumb.

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