New York Baked Cheesecake

89 Collected

Difficulty

Moderate

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Ingredients:

Base

1 x 250g packet plain sweet biscuits

60g caster sugar

75g Western Star Unsalted Butter, melted

Filling

750g cream cheese, room temperature

250g caster sugar

4 eggs

1 tsp vanilla extract

300ml Western Star Thickened Cream

Method:

Base

Preheat oven to 175°C. Line the base and sides of a 23cm springform cake tin with baking paper. Wrap the outside of the tin tightly with two layers of foil
In the base of a food processor add the biscuits and blitz to make crumbs. Add the caster sugar (for base) and melted butter. Blitz again until just combined. Tip mixture into prepared tin and press firmly and evenly onto the base of the tin. Place into the oven and bake for 10 minutes. Remove and allow to cool completely

Filling

Place the cream cheese into the base of an electric mixture and beat until smooth and creamy. Add the sugar and continue to mix until dissolved. Add the eggs, one at a time, and mix until well combined. Add the vanilla and cream and mix well. Set aside
Boil the kettle. Pour cheesecake mixture over the cooled base. Place the filled cake tin into a large, deep roasting tin. Pace into the oven and then carefully fill the roasting tin with boiling water from the kettle until water reaches about 2cm deep up the sides of the tin. Bake for 1 hour and then turn off the oven, leaving the cheesecake in the oven to cool for one hour before removing. Do not open the oven door until the time has passed
Refrigerate cheesecake for 2 hours or overnight before serving

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