New York cheesecake
(from Elyce123’s recipe box)
Source: delicious. May 2004
Prep time: 45 minutes
Cook time: 70 minutes
Serves 12 people
Categories: May
Ingredients
- 200g Nice biscuits
- 75g unsalted butter, melted
- 800g cream cheese
- 190g caster sugar
- 4 eggs
- 3 egg yolks
- 3 tsp vanilla extract
- 1 1/2 tbsp lemon juice
- 300ml sour cream
- quality cocoa powder, to dust
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 23cm springform cake tin. Sit the cake tin on a big sheet of foil and wrap it up around the tin to prevent any water seeping into the cheesecake while cooking in the bain marie.
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Crush the biscuits in a food processor. Combine the melted butter with the crumbs and press into the base of the prepared tin.
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Put the cream cheese, 170g of the caster sugar, eggs, egg yolks, 2 teaspoons of vanilla extract and the lemon juice in a food processor. Process until smooth, then pour over the biscuit base.
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Put the cheesecake in a large roasting tin and pour boiling water into the tin to come halfway up the sides of the springform tin. Bake for 1 hour.
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Beat together the sour cream, the rest of the sugar and vanilla and pour over the cake. Return to the oven for a further 10 minutes. Remove from the oven and set aside in the tin to cool, then chill for 4 hours. Dust with cocoa powder.