Who doesn’t love New York cheesecake? It never last very long in my fridge anyway. When in doubt on what to bake next, this is always in the top 3 of suggestions made. So here’s a really delicious recipe from one of my trusted GoodFood magazines:
Heat the oven to 200 C and line the base of a 20 cm round springform with parchment paper. For the crust, crush 200 g speculaas and press into the bottom of the tin. Set aside as you make the filling. If you don’t have speculaas, mix 140 g crushed digestive biscuits with 85 g melted butter instead and pre-bake for 8 min. Crushing the biscuits is easiest in a food processor. If you don’t have one, you can put them in a plastic bag and bash with a rolling pin, but I find that the bag easily rips leaving crumbs all over the place. So I have yet another solution: put the biscuits in a bowl and use a potato masher, works a treat!
Prepare the filling: in a bowl, beat 500 g full-fat soft cheese (I used Campina, but Philadelphia is good too) at low speed until creamy, about 2 minutes. Continue beating and gradually add 210 g sugar, then 2 and 1/2 tbsp flour and a pinch of salt. Continue by adding 1 an 1/4 tsp vanilla extract and the zest and juice of 1 lemon. Whisk in 3 eggs plus 1 yolk, one at a time. Continue on low speed and add 200 ml soured cream (if you don’t have soured cream, use regular cream and add a good squeeze of lemon juice instead). Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
Brush the sides of the springform tin with some melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to 90 C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Put the cheesecake in the fridge to cool completely. Before taking it out of the tin, run a knife around the sides to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath. Enjoy while listening to Cheesecake by Louis Armstrong.