Hands down, this is my favourite cheesecake of all time. You just can't beat the good ol' New York Cheesecake.
As I have already mentioned more than anyone wants to hear, I have been pretty busy this week. This cheesecake being one of the things stealing my time...hahaha! Anyway, it is the countdown to our party now......only 14 more hours. Yes, I am up early. Through the weekend, I am planning to sit and write about all the lovely food that will be served tonight. However, here is a sneak peek of what is to come! If you do love cheesecake, you have to try this one out. Promise, you will love it!!!
Festive New York Style Cheesecake
2 Cups/200 grams finely crushed Digestive biscuits
1/4 Cup/50 grams of sugar
1/2 Cup/115 grams of butter, melted
5 - 8oz packs of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese & use a good quality cream cheese like Philadelphia)
1 Cup/200 grams of sugar
3 Tablespoons of flour
5 large eggs
1/3 Cup/80 ml of heavy whipping cream
1 Teaspoon of vanilla extract
1 Cup/240 ml heavy whipping cream
2 Tablespoon sugar
Icing sugar for dusting
Grease, a 9 inch spring form pan. Preheat oven to 350 degrees with rack in centre of oven.
For Crust: In a medium sized bowl combine the digestive biscuits, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 60-90 minutes or until firm and only the centre of the cheesecake looks a little wet and wobbly. Important: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the centre being a little wet and wobbly. Remove from oven and place on a wire rack to cool.
Let cool completely before covering with plastic wrap. I like to refrigerate this cake overnight for best results.
Pour the whipping cream in the bowl of you electric mixer and add the sugar. Stir, cover and refrigerate for about 1/2 hour. Remove from fridge and mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with whipped cram. Decorate with berries, mint leaves and chocolate shavings. Dust with icing sugar and there you have a perfect cheesecake!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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