Baked Basque Burnt Cheesecake and NYC Baked Cheesecake
Cheesecake Masterclass! Baked Basque Burnt Cheesecake and NYC Baked Cheesecake!
Ingredients
- 800g cream cheese
- 225g caster sugar
- 3 tbs plain flour
- 200g sour cream
- 4 medium eggs
- 2 tsp vanilla extract
To serve
- Cherries in kirsch
NYC Baked Cheesecake
- 160g digestive biscuits or grahm crackers, blitzed
- 85g butter melted plus extra to grease the tin
- Topping
- 1tsp vanilla bean paste
- Grated zest and juice of 1 lemon
- 200g caster sugar
- 50g corn flour
- 850g full-fat soft cream cheese
- 4 large eggs
- 175ml sour cream
Method
Baked Basque burnt cheesecake
Heat the oven to 240c.
Butter a 23cm deep ring, line with paper. Whisk together the cream cheese and sugar for 2 minutes, add the flour, eggs and vanilla and whisk until smooth. Pour into the tin, bake for 30 minutes and then drop the oven temperature down to 180c and cook for another 10 minutes. Cool.
NYC Baked Cheesecake
- Preheat the oven to 170c. Mix together the biscuits butter and place it in the bottom of a lined spring form 23cm cake tin press down lightly. Put the vanilla , lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one. Add the sour cream, whisking until the mixture is smooth.
- Pour into the cake tin and tap it lightly to settle Bake for 1¼ until the top is golden and the cheesecake just set. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, serve with raspberries.
Ingredients
- 800g cream cheese
- 225g caster sugar
- 3 tbs plain flour
- 200g sour cream
- 4 medium eggs
- 2 tsp vanilla extract
To serve
- Cherries in kirsch
NYC Baked Cheesecake
- 160g digestive biscuits or grahm crackers, blitzed
- 85g butter melted plus extra to grease the tin
- Topping
- 1tsp vanilla bean paste
- Grated zest and juice of 1 lemon
- 200g caster sugar
- 50g corn flour
- 850g full-fat soft cream cheese
- 4 large eggs
- 175ml sour cream
Method
Baked Basque burnt cheesecake
Heat the oven to 240c.
Butter a 23cm deep ring, line with paper. Whisk together the cream cheese and sugar for 2 minutes, add the flour, eggs and vanilla and whisk until smooth. Pour into the tin, bake for 30 minutes and then drop the oven temperature down to 180c and cook for another 10 minutes. Cool.
NYC Baked Cheesecake
- Preheat the oven to 170c. Mix together the biscuits butter and place it in the bottom of a lined spring form 23cm cake tin press down lightly. Put the vanilla , lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one. Add the sour cream, whisking until the mixture is smooth.
- Pour into the cake tin and tap it lightly to settle Bake for 1¼ until the top is golden and the cheesecake just set. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, serve with raspberries.
