New York baked cheesecake
About the bake
This classic baked New York cheesecake is always a winner, we think it tastes as it is but why not experiment by jazzing it up with some fresh berries or folding in chopped up brownies before you bake it.
Method
Step 1
Preheat the oven to 150°C (fan 130°C, gas mark 2) and grease and line the base of a 23cm round springform tin.
Step 2
To make the base place the flour, baking powder, caster sugar and butter into the bowl of your mixer and beat together until you get a fine crumb consistency. Mix in the egg yolk.
Step 3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
Step 4
Place in the oven and bake for 20-25 minutes to set the base. Leave to cool while you make the filling.
Step 5
Beat together the cream cheese, caster sugar and vanilla bean paste until the mixture is very smooth and thick, taking care not to over beat.
Step 6
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture.
Step 7
Spoon this into the tin on top of the baked base, spread it evenly across the base.
Step 8
Wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to overcook it.
Step 9
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge. Serve on its own or with fresh berries.
Ingredients
For the base
- 140gAllinson's Plain White Flour
- 1 tspBaking powder
- 50gBillington's Unrefined Golden Caster Sugar
- 50gButter (unsalted)
- 1Egg yolk(s) (free range) (medium)
For the filling
- 900gCream cheese (full fat)
- 190gBillington's Unrefined Golden Caster Sugar
- 1 tbspVanilla bean paste
- 4Egg(s) (free range) (medium)
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