Prep1 hr 30 mins
Cook1 hr 30 mins
This cake is from 'How to be a Domestic Goddess' and is my favourite cheesecake recipe so far. I posted the original recipe but I usually replace half the cream cheese by Philadelphia Extra Light (6% fat), to make a lighter cheesecake, and take just 2/3 of the recipe and bake it in a 20cm springform for 1 hour.
For the base
- 250 g digestive biscuits
- 150 g butter, melted
- 3 tablespoons caster sugar
For the filling
- 225 g caster sugar
- 2 tablespoons cornflour
- 750 g full fat soft cream cheese (like Philadelphia)
- 6 egg yolks
- 2 teaspoons vanilla extract
- 150 ml heavy cream
- 150 ml sour cream
- 1 lemon, zest of, grated
- 1⁄2 teaspoon salt
- 6 egg whites
- icing sugar
- raspberries or blackberry
- Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
- Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
- Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
- Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
- Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
- Serve chilled, dusted with icing sugar and decorated with berries.
A lot of messing about for a fairly unpleasant tasting and textured cheesecake. Wouldn't recommend. Quantities way out I made one 24 and one 21 inch cake out of the ingredients given for one 24inch
Normally I love her recipes, but this overflowed out of the tin and the top browned too much and a huge crack was made in the middle after explicitly following directions and having made many cheesecakes before. Too light a texture and not at all what I think of when I picture "New York Cheesecake".
Ehhh is all I can think to say about this 'BLAND'. I had such high hopes because I do love Nigella's recipes but its just not very sharp tasting like usual cheesecakes taste. Perhaps its from adding in the cream as I find every other recipe I've tried doesn't call for it. And each time I've tried this recipe, the top gets burnt.