New York Style cheesecake
New York Style cheesecake
New York Style cheesecake
About this recipe: This creamy and delightful cheesecake is easy to make and will keep your guest asking for more. When serving you can add some sort of fruit or chocolate on top to add color and appeal, plus you will be adding flavour as well.
Ingredients
Serves: 8
- 100g digestive biscuit crumbs
- 4 tablespoons caster sugar
- 5 tablespoons butter or margarine, melted
- 900g (2lb) cream cheese, softened
- 1 (397g) tin condensed sweetened milk
- 2 tablespoons flour
- 4 tablespoons lemon juice
- 4 eggs
Method
Prep:30min ›
Cook:1hr10min ›
Extra time:15min cooling ›
Ready in:1hr55min
- Preheat 170 C / Gas 3. Place parchment on the bottom of a 23cm springform cake tin to keep the base from sticking.
- Combine crumbs, sugar and melted butter in a small mixing bowl until moist. Press into the bottom of the prepared tin.
- In a mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed sweetened milk until smooth. Add flour and lemon juice, beating just until mixed.
- Add eggs, one at a time. Do not over mix. Pour mixture over base in tin.
- Bake 1 hour and 10 minutes. Watch carefully though to make sure that it doesn't split open. Checking it every 30 or so minutes would be a good idea.
- Turn oven off and take out the cheesecake, setting it down on a cool work surface. Run knife along the edge to loosen the cheesecake for better cooling. Let it cool for at least 15 minutes so that it can set and firm up.
- Take out of tin by unlocking spring-form or if regular tin take cardboard or something else that is sturdy and easy to hold and place it on top then flip it over quickly and set it down. Lift the tin slowly, if the cheesecake isn't coming out set it back down and knock on the tin to loosen it up some more. Once out take what you will put it in on top of it and then flip the two. It's easier to use a springform pan though because then all you have to do it pull the parchment to move the cheesecake.
- Then cover it with clingfilm and refrigerate until serving.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
Made this today and it was incredibly easy. Apparently it tastes gorgeous too (not tasted it yet). Didn't have to buy too many ingredients which is great and used eggs from my own chickens. Very impressed - 08 Mar 2012
i think you use plain flour so i did and it turned out fabulous not so good with self raising if you put food dye in it looks like its the flavor the dye is but still tastes the same as the recipe my family loved it!!!!!!!!!!!!!!!!!!! and its a guarantee your family will love it too! - 18 Aug 2013
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