Julia Crownshaw's Cheesecake
230gm biscuit (any can be used, but I use a mix of gingernut and malt)
1/2 tsp ginger
30gm demerara or raw sugar
520gm cream cheese
175gm caster sugar
3 eggs + extra 1 yolk
230gm sour cream
1 1/2 tbls lemon juice
1 tsp vanilla paste
1. Set oven to 190°C. Base line an 20cmspring form cake tin.
2. Process the biscuits until a fine crumb, mix in the Ginger and Demerara sugar, melt the butter and combine all three together.
3. Pour this mix into the cake tin, and press the crumbs to form a base for the cheesecake. Place in the oven and bake for 10 minutes, remove from oven to cool. Turn the oven to 175°C.
4. In a cake mixer, with the K paddle, mix the cream cheese until is it smooth and soft, this will involve scraping down the sides of the bowl, and the paddle several times.
5. Premix the sugar and cornflour together, then add into the cream cheese and mix until smooth (again scraping down several times).
6. To this mix add in the Vanilla, Eggs and Sour Cream and mix until well combined, scrap down the paddle and bowl, and then change to the whisk. Whisk the mix until a soft and smooth.
7. Take the springform tin and wrap the outside with several layers of tinfoil – this is to stop water seeping into the cheesecake. Ensure you have this well covered. Then use baking spray to give a quick spray to the inside sides of the tin. Place the tin in the centre of a roasting dish which has sides as high as the cake tin.
8. Boil a jug of water (or you may need two jugs worth).
9. Pour the cheesecake mix into the tin, and smooth off the top surface so you have no lumps on the surface.
10. You then need to pour the boiling water into the water bath around the cake – this is often easier to do once you have placed the cheesecake into the oven, ensure water is all the way up the sides of cake tin.
11. Bake for 60 minutes.
12. Once the time is up, you need to cool the cheesecake slowly in stages.
13. Carefully remove the spring form side of the tin, and place base and cheesecake in fridge to chill.
14. Remove tin base prior to serving.
These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.