A buttery shortcrust pastry crust filled with caramelised onions, a creamy gouda filling and slow…
A traditional New York baked cheesecake, a favourite that doesn’t need to be changed.
What you need
23cm loose bottomed cake tin
- Food processor
- Stand mixer
- Baking tray
Makes 1 cake
For the base
- 2 packets (250g) Arnotts Nice biscuits, Gingersnap biscuits or Arrowroot biscuits
- 1/4 cup blanched almonds
- 1/4 cup caster sugar
- 300g unsalted butter, melted
For the filling
- 3 x 250g packets cream cheese, at room temperature
- 1 cup (215g) caster sugar
- 1 teaspoon vanilla extract
- 2 teaspoons finely granted lemon zest
- 2 tablespoons cornflour
- 4 eggs
- 300ml sour cream
1. To make the base: Preheat oven to 160°C. Grease the cake tin generously. Process the biscuits, blanched almonds and sugar until they resemble bread crumbs, being careful not to over process. Add the butter and pulse until combined. Press into the prepared cake tin, cover with glad wrap and pop into the fridge to chill.
2. To make the filling: In the stand mixer, beat the cream cheese, sugar, vanilla and lemon zest until smooth. Add the cornflour and eggs one at a time, beating slowly on a medium speed after each egg, until the mixture is well combined. Be careful not to over mix the batter. Add the sour cream and stir through using a spatula until just mixed through. Pour the cheesecake mixture into the prepared pastry case, pop the tin into a baking tray and pour water in so it comes half way up the cheesecake tin. Pop into the oven to bake for 75-90 minutes and then turn the oven off and let the cheesecake cool in the oven (with the door ajar) for two hours before transferring to the fridge to chill.
Eat chilled with a dusting with icing sugar.
Cheesecake will keep in an airtight container in the fridge for up to five days.
For more recipes, check Canberra-based food and recipe blog, The Macadames.