New York–Style Cheesecake with Citron Tea

Name: New York–Style Cheesecake with Citron Tea
Cuisine: American
Ingredients: 45 g (1½ oz) unsalted butter, melted, plus extra for greasing the tin; 105 g (3½ oz) digestive biscuit crumbs (see Tip); 450 g (1 lb) cream cheese, at room temperature; 215 g (7 oz) sugar; 6 large egg yolks; 2 tsp vanilla extract; 680 ml (just over a pint) soured cream; 3 tbsp fresh lemon juice; ¼ tsp sea salt; 125 g (4½ oz) citron tea syrup (yujacha); 125 g (4½ oz) citron tea syrup (yujacha)

Preparation info

Makes
one
20 cm cake

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I don’t know if there’s a dessert more synonymous with the Big Apple than New York–style cheesecake–rich, creamy and mile-high. To balance the decadence a bit, I top it with yujacha, a sweet and slightly bitter citron tea syrup.

Ingredients

45 g (1½ oz) unsalted butter, melted, plus extra for greasing the tin
105 g (

Americas
Asia
United States
Korea
New York
Dessert
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20 cm (8 in) springform tin with butter. To prevent seepage of water into the tin, set it in the centre of a large sheet of heavy-duty foil (or a double layer of regular foil) and scrunch the foil all round the sides up to underneath