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New York cheesecake
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Prep Time: 180 minutes
Cook Time: 65 minutes
Total Time: 245 minutes
Indulgent New York style cheesecake with sweet wine-infused strawberries - a heavenly dessert.
Ingredients:
400g pkt plain digestive biscuits
150g butter, melted
750g cream cheese, at room temperature
2 tsp finely gratedlemon rind
8.80 gm vanilla extract
185ml (3/4 cup) thickened cream
60ml (1/4 cup) fresh lemon juice
2 x 250g punnets strawberries, washed, hulled, halved
250ml (1 cup) dessert wine or sparkling wine
Instructions:
In a saucepan over low heat, combine strawberries, wine, and sugar. Stir until the sugar dissolves. Increase heat and bring to a boil, then reduce to a simmer for 2 minutes until the strawberries soften slightly. Allow the compote to cool completely before using.
Preheat oven to 160°C. Line a 23cm springform pan with non-stick baking paper. Crush biscuits in a food processor. Mix in melted butter. Press mixture into the pan evenly, leaving 1cm at the top. Chill in the fridge for 30 minutes.
Using an electric beater, combine cream cheese, sugar, lemon rind, and vanilla until smooth. Gradually add eggs, beating well after each addition. Mix in cream and lemon juice until thoroughly combined.
Pour the luscious cream cheese mixture over the buttery biscuit base. Bake the cheesecake on a tray for 50-60 minutes until almost set in the center. Turn off the oven and cool the cheesecake inside with the door slightly open for 2 hours. Chill the masterpiece in the fridge overnight and finish by topping it with the vibrant strawberry compote.