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New York cheesecake
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Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes
Indulge in a New York-style baked cheesecake for a festive Fourth of July celebration!
Ingredients:
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
125g unsalted butter, melted
750g cream cheese, at room temperature
215g (1 cup) caster sugar
2.20 gm vanilla extract
2 tsp finely gratedlemon rind
40.00 ml plain flour
300ml Light Sour Cream
120g fresh raspberries or frozen raspberries
Instructions:
Preheat your oven to 160°C and line the base of a 23cm springform pan with non-stick baking paper.
1. Pulse biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press mixture into lined pan using a glass, leaving 1cm at the top. Chill in the fridge for 30 minutes.
Using an electric beater, combine cream cheese, sugar, vanilla, and lemon rind in a large bowl until blended. Mix in flour, then add eggs one at a time, beating well. Gently fold in sour cream until combined.
Transfer the creamy cream cheese mixture onto the crust. Bake on a tray for 1 1/4-1 1/2 hours until the center is slightly firm. Turn off the oven and let the cheesecake cool inside with the door slightly open for 2 hours to prevent cracking. Chill in the refrigerator for 4 hours before serving.
Garnish the cheesecake with fresh raspberries and slice into wedges for serving.