New York
Baked Cheesecake
The original New York
cheesecake is a rich, creamy
baked dessert simply
flavoured with cream cheese,
sour cream and vanilla. No
adornment necessary.
Makes 6-8 servings
200g graham crackers
(digestive biscuits), crushed
100g butter
70g superfine (caster) sugar
2 tbsp cornstarch (cornflour)
545g full fat cream cheese
2 eggs
75ml sour cream
1 tsp vanilla extract
1. Grease and line an 8 inch
(20 cm) springform cake tin
and preheat the oven to
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
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.
S P R I N G I S S U E 2 7
viking.com | 30
S P R I N G I S S U E 2 7
