New York Cheesecake

Name: New York Cheesecake
Yield: Makes one 23 cm cheesecake, about 12 servings
Cuisine: French
Ingredients: 4 medium eggs; 360 ml soured cream; 450 g cream cheese, softened at room temperature for at least 3 hours; 225 g sugar; ½ batch Shortcrust Pastry Dough, made with or without ground almonds; 2 teaspoons vanilla extract; 1 tablespoon lemon juice, strained before measuring

Preparation info

Makes one 23 cm cheesecake, about
12
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

This isn’t a tart, but it does utilise a shortcrust pastry base - my favourite way of preparing a cheesecake. A baked pastry base makes the cheesecake so easy to unmould, even if you use a springform tin and it tastes much better than those biscuit crumb crusts that are so loaded with butter that they never really become firm.

Ingredients

½ batch Shortcrust Pastry Dough, made with or without ground almonds

Americas
Europe
United States
France
Pastry
Cake
Vegetarian
New York
Mediterranean

Method

Roll the shortcrust pastry dough to a 24cm disc according to the directions. Slide the piece of rolled dough onto a flexible baking sheet or chopping board. Place the tin on the dough and cut around the base of the tin using a paring knife or small pizza wheel. Remove the scraps and slide the disc of dough into the prepared tin. Press i