Orange flour

New York Cheesecake


Being the first time I have attempted a cheesecake, I didn’t realise quite how long they took to bake and was therefore up until the early hours waiting.. and waiting.. and waiting. When it was finally ready, I felt like a proud mother looking after my little cake baby (or perhaps this is the tiredness talking). I advise that you learn from my mistake and make this cake in the morning, as the total cooking time to prepare, bake, cool and refrigerate is around 7 hours. Anyway, late night baking aside, this cake is possibly the most delicious thing I have ever eaten. Crumbly, buttery biscuit base with a light, creamy mascarpone topping and golden crust. Just thinking about it is making me want to devour the whole thing (although that probably wouldn’t be wise considering that 3 tubs of cream cheese went into it – light on the taste, but definitely not on the hips!)


for the base:

225g digestive biscuits

1tbsp caster sugar

5tbsp salted butter

for the cheesecake:

3 x 250g tubs mascarpone cheese (750g)

200g caster sugar

pinch of salt

2 rounded tbsp crème fraîche

1 1/2 tbsp freshly squeezed lemon juice

1 1/3 tsp vanilla extract

4 eggs + 1 yolk


(preheat oven to 160*c and grease and line a deep 9” spring form tin)

-place all the base ingredients into a blender and blend into a buttery crumb

– press evenly into the base of the tin and bake for 10 minutes

– leave to cool while you prepare the filling

(raise oven temperature to 250*c)

– spoon the mascarpone into a large bowl and mix with an electric whisk until creamy (you could do all of the mixing in a Magimix)

– add the sugar half at a time and mix until well combined

– add the salt, cream, lemon and vanilla and mix well

– beat in the yolk and then the eggs one at a time

– pour the filling mixture on top of the base and place the whole tin on a baking tray to catch any spillages

– bake in the oven at 250*c for 12 minutes, then reduce the temperature to 90*c and bake for a further 1 1/2hrs – if the top of the cake begins to brown too much, cover with foil or baking parchment

– to check if the cheesecake is ready, shake the tin and it should wobble slightly (like a set custard)

– once out of the oven, leave to cool completely (1-2hrs) and then place in the fridge for a couple of hours

– remove from tin and allow to stand at room temperature to warm slightly before serving

*do not open the oven while the cake bakes

**this cheesecake will keep in the fridge for up to 4 days – you could also freeze this cake if you don’t manage to finish it all, then defrost in the fridge when you need it





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on April 13, 2013 by in Baking, Biscuits and tagged , , , , , , .
%d bloggers like this: