New york cheesecake
A recipe from the Good Food collection.
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- 60 g (4 oz/½ cup) self-raising flour
- 230 g (8 oz/1¾ cups) plain (all-purpose) flour
- 60 g (2¼ oz/¼ cup) caster (superfine) sugar
- 1 teaspoon finely grated lemon zest
- 80 g (2¾ oz) butter
- 2 eggs, lightly beaten
- 750 g (1 lb 10 oz/3 cups) curd cheese or cream cheese, softened
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 60 g (2¼ oz/½ cup) plain (all-purpose) flour
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 4 eggs
- 170 ml (5½ fl oz/⅔ cup) pouring (whipping) cream
- glacé(candied) citrus slices, to decorate
1. Combine the flours, sugar and lemon zest in a bowl, add the butter then, using your fingertips, rub in until the mixture resembles coarse breadcrumbs. Add the egg and mix well. Gradually add 3–4 tablespoons of cold water, or enough to give a coarse dough, then turn out onto a lightly floured surface and gather into a ball. Wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
2. Preheat the oven to 210°C (415°F/Gas 6–7). Roll the pastry between two sheets of baking paper until large enough to fit the base and side of a greased 22 cm (8 inch) round springform cake tin. Ease the pastry into the tin and trim the edges. Line the pastry shell with a piece of greaseproof paper and baking beads (use dried beans or rice if you don't have beads). Bake the pastry for 10 minutes. Remove the paper and beads and bake for a further 5 minutes, or until the pastry is light golden. Cool.
3. Reduce the oven to 150°C (300°F/Gas 2).
4. To make the filling, using electric beaters, beat the cream cheese, sugar, flour and zests until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the cream, then pour the filling over the pastry and bake for 1 hour 25 minutes, or until almost set. Cool in the oven, then refrigerate until firm. Serve decorated with glacécitrus slices, if desired.