Nigella Lawson New York Cheesecake

Submitted by Flowerfairy

"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."

 

• Ready In: 3hrs
• Ingredients: 15
• Serves: 12

ingredients

• For the base

• 250 g digestive biscuits
• 150 g butter, melted
• 44.37 ml caster sugar

• For the filling

• 225 g caster sugar
• 29.58 ml cornflour
• 750 g full fat soft cream cheese (like Philadelphia)
• 6 egg yolks
• 9.85 ml vanilla extract
• 150 ml heavy cream
• 150 ml sour cream
• 1 lemon, zest of, grated
• 2.46 ml 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

[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!

 

[Eggtimer]

I've been doing this cheese cake for years now and although I don't make it very often, I tend to use mascarpone cream cheese. Stunningly smooth and moreish cake I've ever made.

 

[Linsey M.]

EVERY TIME I make this cheesecake it is devoured.... works every time. It is known as MY cheesecake which must be made for every special birthday and occasion. It never fails... highly recommend it.

 

[Furioso]

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

 

[HappyBaker10]

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".