Cheesecake

Name: Cheesecake
Yield: Makes 1 cake (18 cm/7 inches)
Cuisine: American
Ingredients: 1 tsp orange zest (from an organic orange); 1 tsp brown sugar; Butter for the tin; 2 tsp cornflour (cornstarch); ¼ tsp cinnamon; 125 ml (4 fl oz/½ cup) cream; 100 g (3½ oz) quark; 1 egg; 1 tsp vanilla extract; 130 g (4¾ oz) caster (superfine) sugar; 2–3 tsp icing sugar (confectioner’s sugar); 150 g (5½ oz) frozen blueberries, defrosted; 1 tbsp orange juice; 2 tbsp cornflour (cornstarch); 400 g (14 oz) cream cheese; 1 generous pinch of salt; 1 egg yolk; ¼ tsp ground cardamom; 120 g (4¼ oz) digestive biscuits (wholemeal); 50 g (1¾ oz) butter

Preparation info

Makes
1
cake ( 18 cm )

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

There’s nothing like a creamy cheese cake with a fruity topping. You can substitute the cream cheese for just quark if you prefer – both versions of this delicate New York-style cheesecake will taste wonderfully creamy.

Ingredients

For the base

50 g (1¾ oz) butter
120 g (4¼

Americas
United States
Cake
Dessert
New York
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas mark 4). To make the base, melt the butter in a small saucepan. Place the biscuits in a zip lock bag and crush them into crumbs. Carefully line a small spring form tin with baking paper and butter the sides. Combine the biscuit crumbs with the butte