Whatshot

2024
June
April
2023
March
2022
2021
2020
March
February
2019
December
November
October
September
August
July
June
May
April
March
February
2018
December
November
October
September
August
July
June
May
April
March
February
2017
December
November
October
September
August
July
June
May
April
March
February
January
2016
December
November
October
September
August
July
June
May
April
March
February
January
2015
December
November
October
September
August
July
June
May
April
March
February
January
2014
December
November
October
September
August
July
June
May
April
March
February
January
2013
December
November
October
September
August
July
June
May
April
March
February
January
2012
December
November
October
September
August
July
1900

New York cheesecake

New York cheesecake

Date: 2016-02-26
INGREDIENTS

250g plain sweet biscuits

125g butter, melted

750g cream cheese, softened

2 teaspoons finely grated orange rind

1 teaspoon finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

1 cup (180g) sour cream

1 cup (60ml) lemon juice

sour cream topping

1 cup (240g) sour cream

2 tablespoons caster sugar

2 teaspoons lemon juice

METHOD

Process the biscuits until fine. Add butter, process until combined. Press the mixture over the base and sides of a 24cm springform pan. Place on an oven tray; refrigerate for 30 minutes.

Preheat the oven to 180¡C (160¡C fan-forced).

Beat the cream cheese, rinds and sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs, one at a time, then the sour cream and juice.

Pour the filling into the pan; bake for 1 hour 15 minutes. Remove from oven; cool for 15 minutes.

Sour cream topping

Combine all the ingredients in a small bowl. Spread over the cheesecake. Bake the cheesecake for a further 20 minutes; cool in oven with door ajar. Refrigerate the cheesecake for 3 hours or overnight before serving.