Sensational New York Cheesecake
There is only one size for
this iconic cheesecake – big! It keeps well but I guarantee it won’t last long.
It’s best to make this cheesecake the day before you intend to serve it and
make no mistake, it’s well worth the effort.
125g digestive biscuits
3 tablespoons caster sugar
150g unsalted butter, melted
750g cream cheese
1 cup caster sugar
2 tablespoons cornflour
150g sour cream
2 teaspoons vanilla essence
150 mls cream
6 eggs, separated
Zest from one lemon
1 cup frozen blueberries
3 tablespoons sugar
½ teaspoon cornflour
Crush the biscuits to a fine
crumb. Put them in a tough plastic bag, cover with a tea towel and beat with a
rolling pin; or use a food processor.
In a bowl mix the crumbs,
sugar and melted butter until well mixed. Press this evenly into the base of a loose-bottomed
springform cake tin. Refrigerate whilst you make the filling.
Preheat the oven to 150 C. Place the
cream cheese, sugar, cornflour and sour cream into a large bowl and beat until
smooth. Add vanilla essence, cream, egg yolks, pinch of salt and lemon zest. Blend
In a separate bowl whisk the
egg whites until stiff peaks form and fold this gently into the cream mix.
Pourthis on top of the chilled base and bake for
11/2 hours until the top is golden brown. Turn the oven off and leave
cheesecake to stand in the oven for 3 hours. Take out and chill until ready to
In a small pot bring the
blueberries and sugar to a simmer. Add the cornflour and whisk briskly until
the sauce thickens.
Serve slices of cheesecake with