I am very excited today to bring to you an extract from Hannah Miles’ Cheesecake book which I reviewed – and let’s face it, raved about yesterday. As I mentioned Tim’s favorite cheesecake is New York cheesecake and this is the recipe I used to make my cheesecake for the Jewish Festival Shavout this year. It’s sitting in my fridge chilling right now! I’m not allowed to eat it until the rest of the family get home later on otherwise you all know what will happen don’t you? They won’t get a look in!
Tim likes a cherry topping on his cheesecake so I have made a cherry compote to go along side this cake. I didn’t want to change a thing to Hannah’s recipe. Just look at that sour cream topping. Who needs cherries?
I hope you enjoy this recipe.
New York Cheesecake
For the crumb base
150 g/5½ oz. digestive biscuits/graham crackers
90 g/6 tablespoons butter, melted
For the filling
600 g/22⁄3 cups cream cheese
225 g/1 cup clotted cream (if unavailable, use crème fraîche)
100 ml/generous 1⁄3 cup crème fraîche
140 g/¾ cup caster/white sugar
1 teaspoon vanilla bean paste
For the topping
300 ml/1¼ cups sour cream
3 tablespoons icing/confectioners’ sugar
a 26-cm/10-inch round springform cake pan, greased and lined
How to make the New York Cheesecake
Preheat the oven to 170°C (325°F) Gas 3.
To make the crumb base, crush the biscuits/graham crackers to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base of the prepared cake pan firmly using the back of a spoon. Wrap the outside of the pan in cling film/plastic wrap and place in a roasting pan half full with water, ensuring that the water is not so high as to spill out. Set aside.
For the filling, whisk together the cream cheese, clotted cream, crème fraîche, sugar, eggs and vanilla bean paste in a blender or with an electric whisk. Pour the mixture over the crumb base, then transfer the cheesecake, in its waterbath, to the preheated oven and bake for 45–60 minutes until the cheesecake is set but still wobbles slightly. Remove the cheesecake from the oven and allow it to cool slightly so that the height of the cheesecake reduces. Leave the oven on.
To make the topping, whisk together the sour cream and icing/confectioners’ sugar and pour over the top of the cheesecake. Returnto the oven and bake for a further 10–15 minutes until set.
Remove the cheesecake from the waterbath and slide a knife around the edge of the pan to release the cheesecake and prevent it from cracking. Leave to cool completely in the pan, then chill in the refrigerator for at least 3 hours before serving.
Cheesecake by Hannah Miles is published by Ryland Peters & Small at £16.99 and is available from www.rylandpeters.com