I'm off to New York for a week, so I've been thinking of diner breakfasts, bagels, smoky pretzels and of course cheesecake. You just can't beat a slice of really good cheesecake, can you? I'm gonna make sure I have some at Dean and Deluca, but even theirs can't be much better than this one.
It was my dad's 70th birthday at the end of last month and my mum asked me to bake a cheesecake for his party. All my aunties were baking cakes as well and I knew that there'd be a lot of cake competition, but I had made this cheesecake before and knew it was good.
I blame the cracked top on my mum's oven being different to mine (I like excuses), but it didn't really matter because the cake was just as rich and creamy as I wanted it to be and everyone that ate some seemed to enjoy it.
World's Best Cheesecake
1 1/2 cups digestive biscuit crumbs (fine)
1/3 cup butter, melted
2tbsp sugar
500 gr cream cheese
1 1/2 cups granulated sugar
2tsp pure vanilla extract
3 eggs
3tbsp cornflour
500 ml whipping cream
a pinch of salt
1/2 teaspoon salt
2 tbsp fresh lemon juice
Preheat your oven to 180C.
Mix the digestive biscuit crumbs (make them by placing digestives in a food bag and bashing them with a rolling pin) with the melted butter and sugar.
Spread over the bottom of a lined 10inch springform pan, making sure it comes up a little around the edges.
Bake for 8-10 minutes.
Remove from oven and allow to cool.
In a bowl cream the cream cheese, sugar, and vanilla extract.
Add eggs, one at a time and mix well.
Add the cornflour, whipping cream and a pinch of salt.
Continue to beat or about 3 minutes at high speed.
Finally add the lemon juice before pouring into a prepared crust in your springform pan.
Bake for 75minutes, until the mix has set completely and the top is golden in a 180C oven.
Allow to cool in oven with door ajar for about one hour.
Remove the cake from the oven and place on a cooling rack until it has reached room temperature.
Place in the fridge for twelve hours before removing the cake from pan.
Wednesday, 25 November 2009
World's Best Cheesecake
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15 comments:
Who knows why our cheesecakes crack. Lots of factors but no matter because it still tastes decadent for that special treat!!!!
Looks yummy, will definitely have to try making my own sometime x
I recently heard that baking your cheesecake with a little water in another container helps to reduce the top from cracking. I haven't tried it, but it certainly is worth a try. Your cheesecake sounds divine by the way.
Sylvie that really does look like the worlds best cheesecake! Total yum!
Send a slice my way! Have a great time in New York. Im so jealous. Take lots of pics of all the food to show us when you get back!
Gorgeous. Why do cakes always look so much more delicious sitting atop a doily?
hate it when it cracks too.but I'm fine as long as it tastes good!
Sylvie, have a great time in NY! Wish I was there with a piece of this cheesecake and an espresso - that would be perfection. :)
This look wonderful Sylvie, really!! delicious!! gloria
Sylvie, have a great time in NY. I love cheese cake. There is a little trick to prevent cracking. Bake for 15 minutes, than take out and let stand for 10 minutes. Then bake until cake is done. I have tried it once and it worked. But more often I'm too lazy and let it crack when it likes to crack. Who cares?
never mind a bout the crack, it looks fantastic, cheers from london
It looks lovely and rich. I don't mind the crack, it means you can see how creamy it is inside. A slice of that would go down nicely just now :)
I love cheesecake and this one looks fab!
I've had a lot of trouble with cheesecakes cracking too, the good news is that they still taste really good!
Have a good time in New York!
hey..lovely blog!!
can you please let me know if there is any substitute for eggs? i'm allergic to them.
thanks in advance.
Shruti, thanks for your nice comment. I'm afraid I'm not aware of egg substitutes, but that doesn't mean that there aren't any. Maybe you could google it!
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