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E X P E R I E N C E S I S S U E 2 3
N EW YO R K C H E E S E C A K E
7 oz (200g) graham crackers
(digestive biscuits), crushed
3 ½ oz (100g) butter
2 ½ oz (70g) superfine (caster) sugar
2 tbsp cornstarch (cornflour)
1.2 lb (545g) full fat cream cheese
2 eggs
2 ½ fl oz (75ml) sour cream
1 tsp vanilla extract
1. Grease and line an 8 inch (20cm) springform cake
tin and preheat the oven to 350°F (175°C). Make
sure that the cream cheese is at room temperature
to ensure a smooth finish.
2. Place the biscuits in a plastic bag and bash with
a rolling pin until completely crushed. Melt the
butter gently in a saucepan, then mix the two
together and press into the base of the tin. Bake
the base for 10 minutes, then allow to cool.
3. Turn the oven up slightly to 400°F (200°C). Mix
the sugar and cornstarch together, then using an
electric mixer, slowly beat in the cream cheese
until smooth. Add the eggs and beat well before
adding the sour cream and vanilla extract.
4. Stand the tin on a couple of sheets of aluminium
foil and fold up around the tin, wrapping it so
that no water can get in. Spoon the mixture
onto the base and smooth the surface. Stand the
cheesecake in a baking tray and carefully pour
water around it. Bake for 40 to 45 minutes or until
golden brown. If the top starts to get too brown,
cover loosely with foil. Allow to cool completely
before serving.
U S A
M A K E S 6 - 8 S E R V I N G S
e original New York cheesecake is a rich, creamy baked dessert simply
flavored with cream cheese, sour cream and vanilla. No adornment necessary.
