This is a great show stopper. The cheesecake is suburb and well worth trying. Enjoy !!
New York Baked Cheesecake
Serves 8
Prep time: 20
Cook time: 90
Ingredients
For the base
160g digestive biscuits or rice crackers, blitzed
85g butter, melted – plus extra to grease the tin
1 tbs caster sugar
Topping
1tsp vanilla bean paste
Grated zest and juice of 1 lemon
200g caster sugar
50g corn flour
850g full-fat soft cream cheese
4 large eggs
175ml sour cream
400g raspberries
Icing sugar to dust
Method
Preheat the oven to 160c.
Blend together the biscuits, butter and sugar. Place it in the bottom of a spring form 23cm cake tin which is lined with greaseproof paper.
Press down lightly. Put the vanilla, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together.
Add the eggs, one at a time, beating well between each one.
Add the sour cream, whisking until the mixture is smooth.
Pour into the cake tin and tap it lightly to settle the mix top with raspberries.
Bake for 1¼ hours until the top is golden and the cheesecake is just set.
Remove from the oven and allow to cool in the tin.
Remove and place on a serving plate, dust with icing sugar.
