Does geography factor into this… is a New York cheesecake only possible in New York?? If not, then I have made a Birmingham (UK) cheesecake 🙂
I found the recipe for this slice of yumminess in a cookbook gifted to me by the boyfriend, it’s called, ‘Cupcakes, Cheesecakes and Cookies’ (best book ever!!). As this was my first ever attempt at cheesecake I followed the recipe to the letter; my thought was succeed at making it first, then on future bakes I can throw the recipe out the window if I want and add my own twist on things. It is very simple to make but rather long-winded as it needs to bake for a total of 1 hour and 35 minutes.
For the Base:
- 250g plain sweet biscuits
- 12g melted butter
For the Filling:
- 750g soft cream cheese
- 2 teaspoons grated orange rind
- 1 teaspoon grated lemon rind
- 220g caster sugar
- 3 eggs
- 180g sour cream
- 60ml lemon juice
For the Topping:
- 240g sour cream
- 2 tablespoons caster sugar
- 2 teaspoons lemon juice
first, crush the biscuits until fine and mix with the melted butter. press this into a springform tin and refridgerate for 30 minutes. I used a 19cm tin, whereas they suggest a 24cm one; mine was deep though, so I knew there would be enough space for the filling.
then preheat the oven to 160-180 (fan oven) and make the filling my combining the cream cheese, orange and lemon rinds and the sugar until smooth. then beat in the eggs one at a time. Stirring in the sour cream and lemon juice as well.
pour this into the tin and bake for 1 hour and 15 minutes. Once cooked (wobbly but slightly firm to touch) let it cool for 15 minutes.
Combine the ingredients for the topping, and spread over the cooled cheesecake, baking again for 20 mins. Then let this cool and refridgerate before eating.
You can jazz it up with sauce and fruit etc as well.