New York Cheesecake
Ingredients (11)
- digestive biscuits10
- unsalted butter75 g
- mascarpone cheese500 g
- double cream or thick cream200 g
- caster sugar175 g
- plain flour2 tbsp
- eggs3
- vanilla extract1 tsp
- fresh strawberries
- fruit jam2.5 tbsp
- icing sugar
Method
- 1
Preheat the oven to 150°C.
- 2
Grease a 20 cm (8-inch) springform cake tin and line the base with baking paper.
- 3
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- 4
Mix the biscuit crumbs with the melted butter until well combined.
- 5
Press the mixture firmly into the base of the prepared cake tin.
- 6
Bake the biscuit base for 5 minutes.
- 7
Remove from the oven and allow it to cool slightly.
- 8
In a large mixing bowl, gently whisk together the mascarpone cheese and double cream until smooth.
- 9
Add the caster sugar, sift in the plain flour and stir in the vanilla extract.
- 10
Mix gently until just combined, avoiding incorporating too much air.
- 11
Lightly beat the eggs in a separate bowl.
- 12
Gradually add the eggs to the cheesecake mixture, mixing gently after each addition.
- 13
Pour the filling over the cooled biscuit base.
- 14
Gently tap the cake tin on the work surface to release any air bubbles.
- 15
Place a small ovenproof tray filled with hot water on the lower shelf of the oven to create moisture while baking.
- 16
Bake the cheesecake for approximately 50 minutes.
- 17
The cheesecake is ready when the edges are set and the centre still has a slight wobble.
- 18
Turn off the oven and leave the cheesecake inside with the oven door slightly open until completely cooled.
- 19
Refrigerate overnight.
- 20
Before serving, chill for an additional 2 hours if required for a firmer texture.
- 21
Warm the fruit jam until smooth and brush a thin layer over the top of the cheesecake.
- 22
Arrange the fresh berries over the jam.
- 23
Dust lightly with icing sugar before serving.
Notes & variations
Cooling the cheesecake slowly inside the oven helps prevent cracks. Do not overmix the filling, as excess air can cause the cheesecake to rise and crack during baking. A water tray in the oven creates steam, resulting in a smoother cheesecake. Store covered in the refrigerator for up to 4 days. Freeze without the fruit topping for up to 2 months.
Nutrition
estimated| Per | 1 serving | 9 servings |
|---|---|---|
| Calories | 716 kcal | 6444 kcal |
| Carbs | 58.5 g | 526.5 g |
| Protein | 20.7 g | 186.3 g |
| Fat | 44.1 g | 396.9 g |
| Fibre | 1.7 g | 15.3 g |