New Yorkie Cheesecake

Cheesecake was a popular dessert in Ancient Greece.

Today, NY-style cheesecake usually uses heavy cream and the filling is made from mainly cream cheese and eggs.



Combining the Pastry Crust's Ingredients



Making the Pastry Dough

Fitted Dough-in-Tin and Preparing to Blind-Bake

Combining the Filling's Ingredients

Beating the Filling Mixture



The Pour into the Tin



Baked - after 90 Minutes in the Oven !

Whipping the Cream : magic ingredient = gelatin !

Spreading the Whipped Cream

Happy Birthday Sun !

Cross-Section !

Serves 10 – 12

INGREDIENTS

Crust:

-          60g self-raising flour

-          125g plain flour

-          55g caster sugar

-          1 teaspoon lemon zest (grated)

-          80g unsalted butter, chopped

-          1 egg

Filling:

-          750g cream cheese, softened

-          230g caster sugar

-          30g plain flour

-          2 teaspoons orange zest (grated)

-          2 teaspoons lemon zest (grated)

-          4 eggs

-          170ml pouring cream

Top:

-          375ml pouring cream

-          1 ½ teaspoon gelatin powder

METHODS

1. Preheat oven to 210ºC and lightly grease a 9-inch spring-form cake tin.

Make the pastry crust…

2. Combine and blend flour, sugar, lemon zest and butter, until crumbly.
3. Add egg and continue mixing until mixture comes together.
4. Turn out onto a lightly-floured surface and gather together into a ball.
5. Refrigerate in plastic wrap for ~20mins until firm.
6. Roll the dough between 2 sheets of baking paper – large enough to fit the base and sides of the tin).
7. Press the dough into the tin and trim off any excess edges.
8. Cover with baking paper and fill with baking-beads/uncooked-rice/raw-beans and bake for 10mins.
9. Remove baking paper and beans.
10. Lightly flatten the pastry with the back of a spoon and bake for another 5mins. Cool.

Make the filling…

11. Reduce oven temperature to 150 ºC.
12. Beat cream cheese, sugar, flour and zest until smooth.
13. Add eggs (one at a time) and beat after every addition.
14. Beat in the cream, pour mixture over pastry and bake for 1 ½ hour until set.
15. Turn off the oven and leave to cool with door ajar.
16. Cool and refrigerate.

Make the whipped cream…

17. Beat the pouring cream with 1 ½ teaspoon of gelatin (Tips to Whip Cream)
18. Spread it over the top of the cooled cheesecake with a spoon.

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