New York Cheesecake
Inspired by our upcoming trip to New York, here’s my recipe for a classic baked vanilla cheesecake. It’s quick and easy to make and doesn’t need anything special apart from a loose-bottomed cake tin.
- 180g Digestive biscuits
- 50g Butter
- 2 Eggs
- 300g Cream cheese
- 250g Mascarpone
- 100g Sugar
- 1tsp Vanilla Extract
Preheat the oven to 150°C.
Put the biscuits in a bag, tie a knot in the end and bash up with a rolling pin until sandy in texture. Alternatively, put them in a Magimix or blender and blitz until smooth.
Melt the butter in the microwave or on the hob and mix with the biscuits. Put in a loose-bottomed cake tin and press down until firm all over.
Put the biscuit base in the oven and bake for 10 minutes.
Meanwhile, put the two cheeses and sugar and vanilla extract in a blender or mixer and mix until smooth. Add the eggs one at a time and mix until smooth and thick.
Take the base out of the oven and allow to cool.
When cool, pour the cheese mixture on top. Put in the oven to cook for 30 minutes. Check at 25 minutes – it should be slightly wobbly still in the centre when you bring it out.
Refrigerate until needed.