New York cheesecake

New York-style cheesecake

A rich, smooth and creamy vanilla cheesecake, baked Big Apple style – the tangy soured cream topping adds an extra level

, 01 May 2020

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New York-style cheesecake
  • Cook: 1 Hour 20 Mins
    plus cooling and chilling

  • Serves: 18

  • Price: 22 per serving

Nutritional Info
Each 113g serving contains
  • Energy

    1442KJ

    345KCAL

    17%
  • Fat

    23.7g

    high

    34%
  • Saturates

    14.7g

    high

    74%
  • Sugars

    19.2g

    med

    21%
  • Salt

    0.47g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1276kJ/305kcal.
Ingredients
  • 225g Asda Digestive Biscuits
  • 100g unsalted butter, melted, plus extra for greasing
  • 30g demerara sugar
  • 4 x 200g packs Asda Creamy Original Soft Cheese
  • 1tsp Extra Special Madagascan Vanilla Extract
  • Zest 1 unwaxed lemon, plus 2tbsp juice
  • 25g cornflour
  • 240g caster sugar
  • 300ml soured cream
  • 4 large eggs, 3 whole plus 1 yolk
  • Fruit, to serve (optional)
Method
  • 1 Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm, loose-based cake tin with a little butter and line the base with baking paper. Stand on a baking tray.

  • Blitz the digestives into fine crumbs in a food processor, or put in a strong freezer bag and crush with a rolling pin.

  • Add the melted butter and demerara sugar to the biscuit crumbs, then process or mix well to combine. Spread the mixture evenly over the base of the tin and press down with the back of a large spoon to firm. Bake for 10 mins, then set aside.

  • Reduce the oven to 160C/140C Fan/Gas 3.

  • Put the soft cheese in a bowl with ¾tsp of the vanilla extract and the lemon zest and juice, then stir until smooth and creamy. Add the cornflour, 225g of the caster sugar and 100ml of the soured cream. Stir until evenly mixed, scraping down the sides of the bowl with a spatula halfway through.

  • In a separate bowl, lightly beat the eggs and yolk, then add to the soft cheese mixture. Don't stir the mixture any more than is necessary – it needs to be smooth but without too many air bubbles.

  • Pour the cheesecake mixture into the tin and smooth the top. Bake for 1 hr.

  • Mix together the remaining soured cream, caster sugar and vanilla extract. Spread on top of the cake, then bake for 15 mins. Switch off the oven but leave the cheesecake inside, with the door slightly open, for another 30 mins to prevent cracking as it cools.

  • When the cheesecake has cooled fully, chill in the fridge for at least 2 hrs. Top with fruit, if using, then slice to serve.