Baked New York Cheesecake

Name: Baked New York Cheesecake
Yield: Serves 16
Cuisine: American
Ingredients: 3 eggs, separated; 750 g quark; 400 g Nice biscuits; 160 g unsalted butter, melted; 200 g caster sugar; 4 tbsp neutral cooking oil, such as sunflower oil, plus extra for greasing; 225 g cream cheese or crème fraîche; 225 g cream cheese or crème fraîche; 1 vanilla pod, split in half lengthways and seeds scraped out, or 1 tsp vanilla extract; Finely grated zest of 1 lemon; 4 tbsp neutral cooking oil, such as sunflower oil, plus extra for greasing; 1 vanilla pod, split in half lengthways and seeds scraped out, or 1 tsp vanilla extract; Fresh berries, to top (I used 500 g blackberries); Fresh berries, to top (I used 500 g blackberries); 100 g demerara sugar; 20 g cornflour

Preparation info

Serves
16

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

I’ve made a few cheesecakes over the years, but this is a nice recipe from my extremely hard-working chef friend James Benson. Using quark, it has a lovely fudgy, stick-to-the-roof-of-your-mouth texture while being lighter than some versions.

Ingredients

For the Base

400 g Nice biscuits
160 g unsalted butter, melted

Americas
United States
New York
Cake
Vegetarian

Method

Grease the cake tin with sunflower oil.

For the base, whizz the Nice biscuits in a food processor until they resemble fine breadcrumbs. Add the melted butter and mix through until well combined.

Spread the biscuit mix over the base and about 5 cms up the sides of the tin. It’s important not to have it too thick where the sides meet the base, so press it into the corners evenly s