Simplified New York Cheesecake
recipe by Lisa Starr, Meatland
I've tweaked my Ultimate New York Cheesecake to be simpler than ever, with one-bowl preparation, and easy-to-find, surprisingly slimming ingredients.
Celebrate life....pass the cheesecake!
Simplified New York Cheesecake
Ingredients
BASE (see notes for alternative base)
250 grams ginger snaps/digestive biscuits/petite beurre
Approximately 120 grams melted butter
Generous pinch salt (preferably Maldon)
FILLING
750 grams 9% white cream cheese*
½ cup 38% cream
3/4 cup sugar
2 tablespoons lemon juice
2 tablespoons flour*
2 teaspoons vanilla essence
3 eggs
Directions
1: Crush the cookies of your choice - see notes - till fine then stir in melted butter and salt if using.
2: Press into the base and sides of a 26 cm baking tin and place in freezer for 10 minutes.
3: Place cheese and sugar in bowl and stir till smooth, then add cream and stir again, followed by lemon juice, flour and vanilla.
4: Add the eggs and mix in well then pour into the cookie base, bake at 160 C for approximately 40 minutes till just no longer jiggly on top but not browning, then turn off oven and allow cake to cool with door open till completely cold. This prevents cracks.
COOK'S NOTES: * You may use 5% white cream cheese - instead but 9% adds a bit more creaminess. The Ginger Snaps are wonderful here though Gullon Digestives are my personal favorite for a base. If you have custard powder at hand, use 2 tablespoons instead of flour, and reduce vanilla to one spoon. If you have a hot oven, reduce the temperature slightly, as you want it to stay perfectly white/yellow on top and not brown. Cake is far lower in fat than regular cream cheese-based cakes but you'd never know the difference. A keeper that can be adapted to include Lotus spread, melted chocolate, halva, berry coulis etc, and a year-round winner.
Sputnik Ones Notes: I am an amateur cook and love these simple easy to make recipes from readily available ingredients
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