Nigella Lawson New York Cheesecake

Flowerfairy's Note:

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.

• Total Time: 3 hrs
• Prep Time: 1 hrs 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 12

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
• ½ teaspoon salt
• 6 egg whites

To serve

• icing sugar
• raspberries or blackberry

Directions:

1. 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.
2. Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
3. Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4. 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.
5. 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.
6. Serve chilled, dusted with icing sugar and decorated with berries.

Reviews

[CarrieInDublin]

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.

[jem1658]

I made this for the first time last weekend - and what a triumph! I have never seen a cheesecake disappear so fast or received so many complimentary comments. Will definitely be making again!

[Chef #452790]

To me this cheesecake tastes more like a mix between a baked and non baked one. In her book she says it does not have the cloying density of some cheesecakes, for me this is where it fails, I love the sticky mouthfeel of New York Cheesecake. I wont make this one again.