D's Decadent New York Cheesecake
I'm at my in-laws home in lucsious green Yarze, overlooking Beirut.. They love a baked New York Cheesecake so I decided to make one last night.. The thing about this type of cheesecake is that it needs to be refrigerated for a while, so that you get that yummy dense and creamy consistency.. Many people think that baking a cheesecake is a hassle, so I found a way to simplify it as much as possible by reducing some steps yet still making a lovely bake! I like my cheesecake not too sweet or lemony, it has to be a balanced, smooth, velvety and incredibly rich one.. I also like it quite thick so I'm doubling up on the filling quantities..
For the crust:
180g digestive cookies
½ TBL sugar
For the filling:
350ml single cream
250cl sour cream/ crème fraiche
2 1/2 tsp lemon juice
Zest of 2 lemons
2 1/2 tsp vanilla extract
4 TBL of flour
Preheat your oven at 160C.
In a food processor, blend together the digestive cookies, butter and sugar.. Then use a 26cm round spring form and press cookie mixture on the bottom of the form (basically make a thin crust).. Place in the oven for about 10-15 minutes to brown the base, then remove it and set aside..
In a bowl, add the eggs, yolks, sugar, vanilla, lemon rind & juice and mix until you have a creamy consistency.. Use a hand whisk to not overbeat.. Add the cream and sour cream..
In another bowl, cream the Philly cheese until it's soft and add it to the other mixture combining well (NOT overbeating).. Then gently whisk in the flour..
Pour the filling in the spring form and place in the oven for 15-20minutes.. Then lower the heat to 110C and bake for another 50-60 minutes.. Basically you should have a little color & firmness around the edges, but still have a little wobble in the center..
Remove from the oven and let it cool.. Then refrigerate for at least 12hrs.. Voila! You're own, home baked NY Cheesecake :) Serve plain or with a fruit coulis.. Enjoy!