Whenever one of us has a birthday, we get to choose what’s for tea and so it was today that we ended up eating a good old fashioned spaghetti bolognese followed by a decidedly creamy cheesecake. This is a real family favourite and it turned out particularly well this time. I made it yesterday evening, so it had 24 hours to really chill. I normally bake cheesecakes in my non-fan oven but yesterday decided to try it in the fan oven instead. A cheesecake that normally takes about an hour to bake, took just 40 minutes and the difference in the texture was amazing:
Here’s my version of the recipe for New York Cheesecake:
For the base:
200g crushed digestive biscuits
150g melted butter
For the cheese layer:
900g philadelphia cheese (or other soft cheese)
200g caster sugar
1tsp vanilla extract or the seeds from 1 vanilla pod
4 eggs (at room temperature)
For the base, mix the melted butter with the crushed biscuits, press this mixture in to a prepared 23cm round loose-based baking tin. Once the base is level, put the tin in to the freezer for 10 minutes while you mix the cheese layer.
For the cheese layer, slowly mix the soft cheese with the caster sugar and the vanilla, be careful not to over mix. Once you have a smooth creamy mixture, add the eggs 1 at a time, mixing carefully with each addition. Once all the eggs have been added, give the mixture a final quick stir.
Take the baking tin out of the freezer and add the cheese mix to the cold biscuit base, smooth the top and place on a large baking tray that has been half-filled with water. Bake the cheesecake at about 150 degrees C (about 135 degrees if using a fan oven) for 30-40 minutes. The cheesecake is ready once the top has begun to turn golden – don’t worry if the cheesecake has a bit of a ‘wobble‘ to it, this will firm up when you chill it in the fridge overnight.
Serve the following day with or without extras such as raspberries and cream.