Who doesn’t love a good cheese cake?
I love LOVE LOOOVVVVEE cheese cake.
Of course there are many reasons as to why we done always make cheese cakes in my house, well some cake ask for geletaine and my mum doesn’t eat beef, so to try and not exclude her from all the sweet treats that I make, I try to make a cheese cake that doesn’t include gelatine, which is actually way more difficult to come across than you would expect.
I came across a New York cheese cake recipe in one of Anna Olson’s recipe books and I knew I just had to try it out. I have tasted a New York Cheesecake once before and I fell in love with it instantly.
Ingredients for the base:
- 125g x tennis biscuits.
- 2 tbsp x castor sugar.
- 60g x rama margarine.
Ingredients for the filling:
- 1kg x cream cheese, at room temperature.
- 270g x cup castor sugar.
- 3 x tbsp. corn starch.
- 2 x tsp vanilla essence.
- Grated zest of one lime.
- 3 x eggs.
- 1 x egg yolk.
- 1 ½ x cup sour cream.
- 2 x tsp fresh lemon juice.
Method for the base.
- Pulse the tennis biscuits till then resemble crumbs.
- Add the sugar and pulse.
- Melt the margarine and slowly drizzle into the blender as you pulse.
- Keep pulsing till the mixture is well combined.
- Pour the mixture into a 20cm spring form round cake tin.
- Press down evenly.
- Pop into a preheated oven and bake at 180 degrees for 10 minutes.
- Remove from the oven and allow to cool.
- Lightly brush the inside sides of the pans with some melted margarine.
For the cheesecake filling:
- Pour the cream cheese into the bowl of your stand mixer, using the paddle attachment beat on high till light and fluffy.
- Add 250g x castor sugar a little at a time and beat till everything is well combined.
- Add the vanilla essence, lemon zest and corn starch and beat again till well combined.
- Add one egg at a time and beat on low speed between each egg.
- Beat in the egg yolk an mix on a low speed.
- Add half of the sour cream and beat on low speed till everything is well combined.
- Pour this mixture over the cooled biscuit base.
- Pop into a preheated oven and bake at 200 degrees for 10 minutes, before lowering the heat to 100 degrees and baking for a further 30 minutes.
- Turn off the oven and leave the cheese cake in the oven for an hour.
- Crack open the door a little and leave the cheesecake in the oven for another 30 minutes.
- To make the final layer, in a bowl, mix the other half of the sour cream with the remaining sugar and lemon juice.
- Mix well, till everything is well combined.
- Spread this mixture over the cheesecake filling as soon as your take it out of the oven.
- Then allow the cheesecake to cool completely at room temperature, before popping it out of the cake tin.
- Chill the cheese cake in the fridge overnight before slicing and serving.