New York cheesecake
Preparation Time: 30 minutes
Cook Time: 25 minutes
Serves: Makes 1 large cake
Looking for a recipe to wow your guests? You've come to the right place.
Ingredients
Pastry
310ml (175 g) Snowflake cake flour
125g butter or margarine
60ml (50 g) castor sugar
3ml grated lemon rind
1 extra-large egg yolk, lightly beaten
Filling
750g cream cheese or smooth cottage cheese
375ml (315 g) castor sugar
10ml grated lemon rind
3ml vanilla essense
45ml Snowflake cake flour
4 extra-large eggs, beaten
2 extra-large egg yolks, beaten
60ml fresh cream, whipped
Fresh fruit of choice for decorating
Method
- Pastry: Sift flour. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar and lemon rind. Add egg yolk and cut in with a knife. Knead lightly to a soft pastry. Cover with plastic wrap and leave to rest in refrigerator for about 30 minutes.
- Line and grease a 23 cm loose-bottom springform cake pan. Press out pastry onto paper base and against sides of pan. Chill in refrigerator for about 15 minutes. Bake blind in a preheated oven at 190 °C for about 10 minutes. Remove greaseproof paper ad beans. Cool slightly.
- Filling: Lightly whisk cream cheese, sugar, lemon rind, essence and flour until smooth. Gradually add eggs and egg yolks and mix well. Gently fold in cream, using a metal spoon.
- Pour filling into pastry base and bake in a preheated oven at 160° for about 10 minutes. Reduce oven temperature to 140 °C and continue baking for about 45 minutes. Switch off oven and leave in oven for another 15 minutes. Leave to cool in pan.
- Remove from pan and decorate with fresh fruit.
