Easy Baked New York Cheesecake Recipe – This is an absolutely delicious cheesecake. It is very quick to prepare but it takes a while to bake, so you may want to prepare it either the day or night before you need it.
Preparation: 25 minutes
Baking: 2hrs 45 minutes
Serves: 10 good slices, its very rich!
Tin required: 23cm/9inch spring form tin.
150g/5.5oz digestive biscuits, crushed
1 tblsp granulated sugar
100g/3.5oz unsalted butter, melted, plus extra for greasing
900g/2lb full fat cream cheese
250g/9oz caster sugar
2 tblsp plain flour
1 tsp vanilla extract or vanilla paste
finely grated rind of 1 orange
finely grated rind of 1 lemon
3 medium eggs
2 medium egg yolks
300ml/10fl oz double cream
Preheat your oven to 180c/350f/gas mark 4. Grease (using butter) a 23cm/9inch spring form tin. You don’t need to line it with any greaseproof paper.
Firstly, make the biscuit base. Put the biscuits and granulated sugar into a container, and using the end of a rolling pin, crush the biscuits. Try to crush it fairly small but avoid it getting to a powder consistency.
In a separate bowl, melt your butter. I did this in a microwave for approximately 40 seconds.
Pour your melted butter into your crushed biscuits and mix until well combined.
Pour your mixture into your prepared tin and press it down with the back of a dessert spoon, until the base of the tin is covered with the biscuit mixture.
Place your biscuit base in the oven and bake for 10 minutes. When you remove it from the oven, place it on a wire rack to completely cool and do not switch off your oven.
Now you can start preparing the cream cheese topping. Increase your oven temperature to 200c/400f/gas mark 6. In a large mixing bowl beat the cream cheese until smooth.
Then gradually add the caster sugar and flour and beat until smooth.
Grate your orange and lemon rind and add to your cream cheese mixture, ensuring they are well combined.
Add the vanilla extract or paste and thororoughly mix.
Add your eggs and egg yolks, one at a time and mix.
Finally add your double cream. The mixture will thicken but still be light and fluffy.
By now your biscuit base will have cooled enough to add the cream cheese topping. Pour the topping onto the base and smooth down using the back of a spoon.
Place your tin in the oven and bake for 15 minutes. Reduce the temperature to 100c/200f/gas mark 0.4 and bake for a further 30 minutes. Then turn the oven off, but leave the cheesecake in the oven for 2 hours to cool and set.
Once removed from the oven, cover with foil and place in your fridge until you are ready to serve. And thats it! This is seriously delicious! Enjoy!