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New York Baked Cheesecake

250g digestive biscuits, crushed to fine crumbs
150g unsalted butter, melted
3 tbsps caster sugar
225g caster sugar
2 tbsps cornflour
750g cream cheese
6 large eggs, separated
2 tsps vanilla extract
150ml double cream
150ml soured cream
1/2 tsp salt
zest of 1 lemon
icing sugar for dusting


Mix together digestives, butter and 3 tbsps sugar then press into the base of 24cm springform tin. Put into the fridge to set for 1 hour.

Preheat the oven to 170 deg C/gas 3.

In a large bowl, mix together the remaining sugar and the cornflour.

Beat in the cream cheese, egg yolks and vanilla by hand.

Slowly pour in both creams, beating constantly.

Add the salt and lemon zest.

Whisk the egg whites to stiff peak, then fold into the cheese mixture.

Scoop onto the chilled base.

Bake for 1 – 1 1/2 hours without opening the oven door.

Turn off the heat and let the cake stand in the oven for 2 more hours.

Then open the oven door and let it stand for another hour.

Serve chilled, dusted with icing sugar.

 

(This is ridiculously good btw. Be warned)