NEW YORK CHEESECAKE
PREP TIME
40 Min
COOK TIME
1h25
TOTAL TIME
2 Hours
BASE
- ½ Cup self-raising flour
- 1 cup plain flour
- ¼ Cup caster sugar
- 1 teaspoon grated lemon rind
- 80g butter
- 1 egg
FILLING
- 750g cream cheese, softened
- 1 Cup caster sugar
- ¼ Cup plain flour
- 2 Teaspoons grated orange rind
- 2 Teaspoons grated lemon rind
- 4 eggs
- 2/3 cup cream
TIPS AND TRICKS
- I always put a tray of boiling water on the shelf below the Cheesecake to create greater steam.
- I normally take my cheesecake out the oven at 55 minutes and put it straight into my fridge (this prevents any cracking that may occur).
- Your topping can vary according to your preference. I use caramel or chocolate ganache decorated with fresh fruit and edible flowers.
METHOD
BASE
- Process the flours, sugar, lemon rind and butter for 30 seconds, or until crumbly. Add egg and process until the mixture just comes together. Knead gently on a floured surface, wrap in plastic and put in the fridge for 30 minutes
- Preheat the oven to hot 210 degrees Celcius.
- Roll the pastry between 2 sheets of baking paper until large enough to fit the base and side of the greased 22.5cm or 23cm round springform cake tin. Ease into the tin and trim the edges
- Blind bake for 10 minutes. Remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for another few minutes. Cool
FILLING
- Reduce the oven to 150 degrees Celcius
- Beat the cream cheese, sugar, flour and rinds until smooth.
- Add the eggs, one at a time, beating after each addition.
- Beat in the cream and pour into the mixture. Pour mixture into the pre-baked crust. Bake for 1 hour 25-35 minutes, or until almost set. Cool then refrigerate.
- Toppings can vary. You can serve it with fresh berries, or Caramel (tinned Caramel with ¼ cup cream beaten together), fresh cream or even a lemon curd on top.
SERVES 4
NEW YORK CHEESECAKE
BASE
- ½ Cup self-raising flour
- 1 cup plain flour
- ¼ Cup caster sugar
- 1 teaspoon grated lemon rind
- 80g butter
- 1 egg
FILLING
- 750g cream cheese, softened
- 1 Cup caster sugar
- ¼ Cup plain flour
- 2 Teaspoons grated orange rind
- 2 Teaspoons grated lemon rind
- 4 eggs
- 2/3 cup cream
TIPS AND TRICKS
- I always put a tray of boiling water on the shelf below the Cheesecake to create greater steam.
- I normally take my cheesecake out the oven at 55 minutes and put it straight into my fridge (this prevents any cracking that may occur).
- Your topping can vary according to your preference. I use caramel or chocolate ganache decorated with fresh fruit and edible flowers.
METHOD
BASE
- Process the flours, sugar, lemon rind and butter for 30 seconds, or until crumbly. Add egg and process until the mixture just comes together. Knead gently on a floured surface, wrap in plastic and put in the fridge for 30 minutes
- Preheat the oven to hot 210 degrees Celcius.
- Roll the pastry between 2 sheets of baking paper until large enough to fit the base and side of the greased 22.5cm or 23cm round springform cake tin. Ease into the tin and trim the edges
- Blind bake for 10 minutes. Remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for another few minutes. Cool
FILLING
- Reduce the oven to 150 degrees Celcius
- Beat the cream cheese, sugar, flour and rinds until smooth.
- Add the eggs, one at a time, beating after each addition.
- Beat in the cream and pour into the mixture. Pour mixture into the pre-baked crust. Bake for 1 hour 25-35 minutes, or until almost set. Cool then refrigerate.
- Toppings can vary. You can serve it with fresh berries, or Caramel (tinned Caramel with ¼ cup cream beaten together), fresh cream or even a lemon curd on top.
SERVES 4
PREP TIME
40 Minutes
COOK TIME
1h25
TOTAL TIME
2 Hours