Mary Berry’s New York Cheesecake with Strawberries
Mary Berry's recipe for the classic baked New York-style cheesecake is topped with sour cream and strawberries for the perfect make-ahead summer dessert.
Introduction
This is my version of the classic vanilla baked cheesecake. I like to add a little flour to ensure the cheesecake sets perfectly. Use vanilla extract or seeds scraped from the pod – both provide the real, wonderful vanilla taste, whereas vanilla essence has a weaker flavour.
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Ingredients
| For the base: | |
|---|---|
| 150g (5oz) | digestive biscuits |
| 25g (1oz) | demerara sugar |
| 75g (3oz) | butter |
| For the filling: | |
| 750g (1lb 10oz) | full-fat cream cheese |
| 125g (4½oz) | caster sugar |
| 1 tbsp | plain flour |
| 2 tsp | vanilla extract |
| 150ml (¼ pint) | sour cream |
| 2 large | eggs, beaten |
| To decorate: | |
| 150ml (¼ pint) | sour cream |
| About 150g (5oz) | strawberries |
Essential kit
You will need: a 20cm (8in) loose-bottomed springform tin.
Method
Preheat the oven to 160°C /140°C Fan/Gas 3. Line the base of a 20cm (8in) loose-bottomed springform tin with non-stick baking paper.
To make the base, place the biscuits and demerara sugar in a bag and finely crush them using a rolling pin. Place the butter in a wide-based saucepan over a gentle heat until melted. Remove the pan from the heat and add the crushed biscuits. Stir until well mixed.
Transfer the mixture into the base of the prepared tin and press down firmly using the back of a spoon. Chill in the fridge while you make the filling.
Measure the cream cheese into a large bowl with the caster sugar, and mix slowly using an electric hand whisk. Add the flour, vanilla extract and sour cream, and mix again. Slowly add the eggs, a little at a time, until well combined.
Pour the mixture into the tin on top of the biscuit base and level the surface. Bake in the preheated oven for about 40 minutes. Turn off the oven, keeping the tin inside, and leave for 2 hours to set.
Using a small palette knife, loosen the edges of the cheesecake in the tin, then leave to cool to room temperature. Transfer to the fridge until set, for about 4 hours or overnight.
When ready to serve, remove the cheesecake from the tin and place on a serving plate. Spread sour cream on top of the cheesecake and decorate with sliced strawberries.
Mary’s Tips: Can be made up to 1 day ahead. Spread with sour cream and decorate with strawberries on the day. Freezes well undecorated.
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