Jane’s Patisserie’s New York Cheesecake
This classic New York-style cheesecake recipe from Jane's Patisserie promises an intensely creamy filling and buttery biscuit base offset by a tart berry coulis and fresh berries.
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Jane’s Patisserie Classic
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Introduction
I’m all about anything cheesecake, and one of the most classic recipes to ever exist is, in my opinion, the New York Cheesecake. This is what I ate when I was growing up if I had a cheesecake – a really quite thick baked texture with the sweetness of vanilla, and I love it. This recipe sounds intense, but for that classic thick and wonderful cheesecake, it needs it. I decorate and serve mine with some homemade coulis, but this is of course optional.
Ingredients
| For the base: | |
|---|---|
| 300g | digestives |
| 150g | unsalted butter or baking spread, melted |
| For the cheesecake: | |
| 600g | full-fat soft cheese |
| 175g | caster sugar |
| 30g | plain flour |
| 1 tsp | vanilla extract |
| zest of ½ lemon and 1 tbsp juice | |
| 3 | eggs |
| 150ml | soured cream |
| For the fruit coulis: | |
| 200g | strawberries |
| 100g | raspberries |
| 100g | caster sugar |
| For the decoration: | |
| fruit coulis (as above) | |
| strawberries | |
| raspberries | |
| blackberries |
Essential kit
You will need: a deep 20cm (8in) springform cake tin and a food processor.
Method
PREP: 30 minutes BAKE: 35–40 minutes COOL/SET: 12+ hours DECORATE: 15 minutes LASTS: 3+ days, in the fridge FREEZE: 3+ months.
For the base
Preheat the oven to 220.C/200.C fan and grab a deep 20cm (8in) springform cake tin.
Blitz the biscuits to a fine crumb in a food processor or crush with a rolling pin, then pour in the melted butter and mix to a wet sand texture. Press firmly into the base of the tin and chill in the fridge.
Cheesecake
In a large bowl, mix the soft cheese on its own to make it smooth, then add the sugar and flour, and mix again to combine. Add the vanilla extract, lemon zest and juice. Mix together, then slowly start adding the eggs. Fold through the soured cream to evenly combine, then pour into the tin. Bake for 10 minutes, then reduce the oven temperature to 110.C/90.C fan and bake for a further 25–30 minutes.
Once baked, leave to cool in the oven, with the door slightly ajar, for 2 hours. Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight. When ready to serve, run a knife around the edge of the tin and carefully remove from the tin.
Fruit Coulis
Place the strawberries and raspberries into a pan with the sugar and place over a medium heat. Mash the fruit with a fork and heat and stir until the sugar has dissolved and the fruit has become saucy. Pass the mixture through a sieve into a bowl.
Decorate the baked cheesecake with some fresh fruit, then drizzle over the coulis.
Notes
Sometimes, baked cheesecakes can crack if they cool too quickly. As an optional added step, you can bake the cheesecake in a water bath.
Wrap the base of the tin in foil so that it is sealed, then place the tin in a larger tray and pour water into it, halfway up the side of the cake tin.
You can substitute the soured cream for natural yoghurt.
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