I actually made this on the same night I made the bliss balls, well I made it first and then felt like I was on such a roll that I had to make something else while the cheesecake was patiently baking away.
Patiently was probably a bad word to use, I am never patient when it comes to cheesecake. I ended up eating cheesecake the next morning right after my breakfast and neither events happened past 10am. I was horrified with myself but not enough to stop from gorging on my absolutely favorite dessert (or cake – depending on how you look at it). You might remember my previous cheesecake which sported a much more intense lemon flavour, matched with a sour rhubarb top.
The differences between these two would be the way I baked them and the biscuit base coming up around the sides. It was also not quite as tall as this classic New York Cheese Cake. I actually had too much filling due to a lack of reading on my part. I used a smaller cake tin than required, my bad. I only had the smallest amount left over but it still felt like such a waste.
The use of high and low temperatures are meant to stop your cheesecake from cracking. I was unable to do this successfully as I didn’t keep a close eye on the top of my cheesecake, resulting in superficial burning but I completely freaked out and opened the oven door to let out lots of the heat so it would stop burning. Big mistake. Luckily this cheesecake is most delicious with a berry topping and completely covers any damage incurred during the baking process. I did however use the water bath baking method quite successfully but I will be sure to try this high-low method again and not do silly things like opening the door. I am sure it will work perfectly next time. It’s exciting that there’s a next time.
I hope your day has been as beautiful as the morning is Christchurch is turning out to be. 18˚C high, light winds and a whole lot of sun. Next on the agenda, lunch with my brother having dim sum!
New York Cheesecake Inspired by Smitten Kitchen Crumb crust
- 250 grams wine biscuits
- 125 grams unsalted butter, melted
Very tall cheesecake filling
- 4 (226 grams each) packages cream cheese, softened
- 250 grams sour cream
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- Zest of 1 finely grated lemon
- Zest of 1 finely grated orange
- 5 large eggs
- 1 teaspoon vanilla
- 300 grams frozen or fresh boysenberries and blueberries (this is a total of the two, not 300 grams of each)
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
For the crumb crust
Clip the base of your springform pan upside down and butter the bottom and sides. I find this method means I can slide the cheesecake off onto pretty serving dish. It’s not necessary though and it completely up to you. Stir together crust ingredients and press onto bottom and up the sides of a non-stick 9 1/2-inch (or 24 cm) springform pan (It’s very important you use a 24cm or larger as the filling will not fit otherwise – I found this out the hard way). Put it in the freezer or fridge while you prepare the filling.
For the very tall cheesecake filling
Preheat oven to 290˚C – no more, no less. Trust me. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; This is extremely important otherwise you’ll end up with streams of unmixed cream cheese.
Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes OR LESS. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it; I’m not kidding when I say watch it like a hawk. Reduce the temperature to 90˚C and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
Mine took an hour and a half. Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
For the cherry topping (optional, but my cheesecake cracked on top and the toppping makes it look so dramatic)
Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely. Remove side of pan and transfer cake to a plate. Spread topping over cake when cooled and moments from serving.