Hurrah! My first Bright.Bakes post of the year is here and it was inspired by my recent trip to NYC. Craving a classic slice of action from my favourite city I decided to bake a proper New York cheesecake that’s made with cream cheese and not cooked in a bain-marie. I followed the recipe in Marc Grossman’s cookbook New York Cult Recipes (NYC fans – you need this book in your repertoire, trust me!) and it turned out looking exactly like it does in the book. Score! Fancy an indulgent slice of Brooklyn-in-a-mouthful this weekend? OK, here’s what you need to do:
Grease a 28cm spring-base cake tin and preheat the oven to 180°C (350°F/Gas 4). Combine the crushed biscuits, sugar and melted butter before compacting it into an even layer on the base of the cake tin. Bake for 15 minutes in the cover and then take it out before turning the oven up to 230°C (450°F/Gas 8).
Use an electric mixer or food processor to combine all the filling ingredients in the order they are listed, until smooth. Pour over the crust and bake for 10 minutes. Without opening the oven, lower the temperature to 100°C (200°F/Gas 1/2) and cook for a further 50 minutes. By this time the filling should still be a little wobbly in the middle. Turn the oven off and leave the cheesecake to cool inside for two hours. Afterwards, take it out of the oven to fully cool before refrigerating for at least four hours before serving.
Have you ever made a New York cheesecake? What’s your favourite New York-inspired sweet treat?
// Photography by Will Taylor | Recipe from New York Cult Recipes by Marc Grossman