New York Style Cheesecake

A creamy cheesecake dessert best served with sharp fruits like blueberries or raspberries.

Difficulty

Low

Time

220 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

10

Makes

1 cheesecake

For the base

  • 155 g unsalted butter, cubed, softened

  • 1 Tbsp light brown sugar

  • 300 g digestive biscuits, crushed

For the filling

  • 900 g cream cheese

  • 250 g caster sugar

  • 3 Tbsp plain flour

  • 1 tsp salt

  • 1 tsp vanilla extract

  • 3 eggs, beaten

  • 1 lemon, zest of

  • 1 tsp lemon juice

  • 200 g sour cream

  • unsalted butter, as needed, melted

Utensils

Springform tin 23 cm (9"), Baking tray, KHC30.000WH, KHC30.050GY, KHC30.070GY, K-Beater

Instructions

Step 1

Making the base

Preheat the oven to 180ºC.

Place a large square of foil on the loose base of the springform tin.

Clip into place and wrap the excess foil on the sides of the tin.

Step 2

Add butter and sugar into a saucepan.

Heat for about 5 minutes on a medium heat until melted.

Add biscuits and mix until combined.

Transfer the biscuit mixture into the tin.

Spread out evenly and pat down firmly.

Bake for 10 minutes at 180°C until firm to touch.

Remove from the oven and let cool.

Increase the oven temperature to 220°C.

Step 3

Making the filling

Fit the K-Beater.

Add cream cheese into the appliance bowl.

Mix for about 2 minutes on speed 2 until smooth, then scrape the bowl.

Add sugar, flour and salt.

Mix for about 30 seconds on speed 3 until well combined, then scrape the bowl.

Add vanilla, eggs, zest, juice and sour cream.

Mix for about 1 minute on speed 2 until combined, then scrape the bowl.

Mix for  about 30 seconds on speed 3 until creamy.

Step 4

Brush the sides of the tin with melted butter.

Pour the filling into the tin and spread until level.

Place the tin onto a baking tray.

Bake for 10 minutes at 220°C until the cheesecake has puffed slightly and the edges have started to brown.

Reduce the oven temperature to 90°C.

Bake for 1 hour at 90°C until golden and a slight wobble in the middle.

Turn off the oven, leaving the cheesecake inside for 2 hours.

Remove the cheesecake from the oven and then carefully remove from the tin.

Place onto a serving plate.

Serve with blueberries or raspberries.

 

Serve.

You can also prepare this recipe* with:

Products

Multi Tasker Stand Mixer Grey KHC30.050GY

Multi Tasker Stand Mixer Grey KHC30.070GY