{New York Cheesecake}
Summary: Raspberry cheesecake, American style, adapted from this recipe from BBC Good Food
Ingredients
- FOR THE CRUST
- 70 ml butter melted
- 140g digestive biscuits , made into fine crumbs
- 3 x 300g pack full fat soft cheese (Philadelphia is good)
- 250g golden caster sugar
- 3 tbsp plain flour
- 1½ tsp vanilla extract
- 3 tsp lemon juice
- 3 large eggs, plus 1 yolk
- 200 ml carton soured cream
- 300 g raspberries
- 3 tsp lemon juice
- 3 tsp sugar
- 1 gelatine sheet
FOR THE CHEESECAKE FILLING
FOR THE TOPPING:
Directions
- Line the base of a 20-34cm springform cake tin with parchment paper.
- For the crust, melt the butter in a medium pan or microwave.
- Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
- Press the mixture into the bottom of the pan and freeze for 10 minutes while preparing the filling.
- For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
- Beat the soft cheese at medium-low speed until creamy, about 2 minutes. Add the sugar, then the flour and a pinch of salt, continue by adding the vanilla, lemon juice and soured cream. Whisk in the eggs and yolk, one at a time. Whisk to blend, but don’t over-beat.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible.
- Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 30 minutes more. If you gently shake the tin, the filling should have a slight wobble.
- Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture.
- Let cool in the oven for 2 hours, and freeze for one day.
- To prepare the raspberry topping, hydrate gelatine with 1 cup of water and set aside. Heat raspberries, lemon juice and sugar and heat, stirring constantly. When this mixture is hot, add the jelly sheet, mix well and pour over the cheesecake.
- Let it cool in the fridge for a couple of hours, and enjoy!
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
Wow, este cheesecake se ve D-E-L-I-C-I-O-S-O, me has hecho babear, y el topping de frambuesa lo hace aun más irresistible!! 😀
Gracias por compartir una rica receta, espero tengas un gran fin de semana!
Tried this recipe and really liked the result!
I was hoping it would taste like the one I had in a deli in Manhattan, and it did!
I had some trouble with the cooking time in a fan assisted oven though. When I took it out it was still completely liquid. It took me about 1 hour on 140C to get it right, but it worked out well after all. Thanks!
Hola!
La receta tiene una pinta estupenda. Solamente tengo una pregunta.
De donde consigues la sour cream en España, me he vuelto loca buscando pero no lo consigo en ningun sitio.
E optado por usar un yogur natural y crema de montar liquida.
Te agradeceria tu ayuda.
Amparo
Thank you for the recipe! But is it normal that mine turned out a bit less high than yours on the picture? Used medium eggs rather then large eggs – would that be the reason why? Also, mine did not show any butter marks around the cake … any reason why?