Wednesday, 10 October 2012

New york cheesecake

TIME TAKEN: 1hour 30mins

So I made this for my Dads birthday, because he doesn’t like proper cake, a few weeks ago! I found it quite a simple recipe to use and it tasted absolutely fabulous! I suggest adding something as decoration onto the top, strawberries, raspberries… whatever you want it to be just to give it that extra little ‘pazzaz’! Have fun making and eating this wonderful dessert, it’s truly delicious!

·         900g Cream Cheese
·         190g Caster Sugar
·         1 Teaspoon Vanilla Extract
·         4 eggs

·         140g plain flour
·         ¼ teaspoon baking powder
·         50g Caster Sugar
·         50g Unsalted butter
·         1 egg yolk

1.    Preheat the oven to 150˚C or Gas mark 2
2.    Get a round cake tin, approx 23cm round - it must be springform, or, have a removable base piece, grease it and line it with greaseproof paper.
1.    Pour flour, baking powder, sugar and butter in an electric mixer. And beat until you get a sandy consistency.
2.    Add the egg yolk and mix through - it should just be a little moister.
3.    Press this mixture into the base of your prepared cake tin, using your hand or the back of a spoon.
4.    Bake this in the oven for approx 30mins.
1.    Put the cream cheese, sugar and vanilla into a mixer and beat on slow0ish until you get a smooth thick mixture.
2.    Add the eggs one at a time while still mixing. Remember to scrape he bowl with a spatula to make sure all the ingredients are mixed.
3.    The mixture should be creamy and smooth.
4.    Spoon the mixture onto the cold cheesecake base. Wrap the edge of the tin up in tin foil and place it in a larger deeper, flat-based tin and fill the second tin with water, until it reaches from halfway to 2/3 up the side of the tin.
5.    Bake for 30-40mins. Until golden brown but still wobbly in the centre. Leave cheesecake to cool slightly in the tin, then cover and refrigerate overnight before serving.

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