UPDATE: Just got told off by my daughter, what is it with 17 year olds, she objected to me calling it Karen's New York Cheesecake when I had said in the blurb that I couldn't take credit for it. Chill - it's just for identification said I. Oh and I just made it without the aid of my glasses and mistook 1.5 tsp of vanilla extract for 1.5tbsp eek but it seems okay.
This is a recipe that I found on the web, I can't take credit for it. Unfortunately I can no longer find this version. I have tried both methods, i.e. with the door open and with the door closed. I have made it with a double thickness base but that was too much. Again as with my other recipes feel free to tweak at will. Don't be put off by the amount of ingredients and note it may look a little strange with duplications but the original recipe was split into three sections but big oven does not allow this facility to lay it out that way. So the first three ingredients are for the crust, the following 8 are for the main section and the last three are for the topping. Hope this all makes sense!
1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack whilst preparing the filling.
2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low, gradually adding the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue adding the vanilla, lemon zest and juice. Whisk in the eggs and the yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml (just over 3/4 of the carton). Continue on low speed as you add the measured sour cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the springform tin with 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 fan 90C/conventional 110C/gas 1/4 and bake for 24 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 creamier in texture, 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 as it cools.
5 Combine the reserved sour cream with the 142 ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the sides, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath - good luck with that bit!
Tip: Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating. It is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for hours. If you are short of time, cut the cheese into chunks and leave to soften for an hour. it also helps to have a tabletop mixer with a powerful motor. But if you don't have one a hand held mixer will do just fine.
The way you blend the ingredients is crucial: under beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles and cracking.
Take all that in mind, at the end of the day if it looks a little rustic with a few cracks who cares, it will still taste good.
Don't worry about the cracks!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 346 (74%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 116.2mg||36 %|
|Sodium 600.8mg||21 %|
|Potassium 161.6mg||4 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 27.6g|
|Protein 5.5g||8 %|
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Calories per serving: 470
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