New York Cheesecake Recipe
Creamy & Sweet Baked New York Cheesecake with Homemade Coulis & Fresh Fruit – Definite Dinner Time Showstopper!
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Servings: 12 slices
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 600 g full fat cream cheese
- 175 g golden caster sugar
- 30 g plain flour
- 1/2 zest of lemon
- 1 tbsp lemon juice
- 1 tsp vanilla bean extract
- 3 medium eggs
- 150 ml soured cream
Fruit Coulis
- 200 g strawberries
- 100 g raspberries
- 100 g caster sugar
Decoration
- fruit coulis (as above)
- strawberries
- raspberries
- blackberries
- icing sugar
Instructions
Biscuit Base
- Preheat your oven to 220ºc/200ºc fan and find your 8"/20cm deep springform tin.
- Blitz your digestive biscuits in a food processor into a fine crumb, pour in the melted unsalted butter and blitz again until combined.
- Press down firmly and refrigerate for now.
Cheesecake Filling
- In a stand mixer with the whisk attachment, mix the full fat cream cheese for a couple of minutes till loose (on a slow speed) and then gradually add in the golden caster sugar and plain flour - still on a slow speed. (I weigh my sugar and flour into the same bowl and then spoon a bit in making sure each spoonful is incorporated fully before adding another).
- Add in the vanilla bean extract, lemon zest and lemon juice. Gradually pour in the eggs whilst still whisking slowly with the same idea above with the golden caster sugar mix (I.e. add in a bit and wait until it is incorporated fully before adding more).
- Fold through the soured cream and pour into the tin carefully.
- Bake in the oven for 10 minutes at 220ºc/200ºc fan and then reduce the oven temperature to 110ºc/90ºc fan and bake for a further 25-30 minutes.
- Once baked, leave to cool IN THE OVEN with the door ajar for 2 hours.
- Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
- Once chilled overnight, use a knife to run around the edges of the tin and carefully remove from the tin.
Coulis
- Chop the the strawberries into quarters and remove the tops, add the strawberries and raspberries in to a pan with the sugar and heat on a medium heat.
- Mash the fruit with a fork and heat/stir until the sugar has dissolved and the fruit has become saucy.
- Pass the mixture through a sieve into a bowl and bin the mushy bits that are left.
- Refrigerate until needed.
- Decorate your cheesecake with some fresh fruit, drizzles of the coulis and a dusting of icing sugar - enjoy!
Notes
- I recommend leaving this recipe wrapped in foil overnight in the fridge as it will produce the texture that you want and leave a really moussey and delicious cheesecake.
- This cheesecake can be stored in the fridge for up to 3 days.
- Once wrapped tightly this cheesecake can be stored in the freezer for up to 3 months.